Ziti With Roasted Zucchini
From twill10 13 years ago
- 45 mn. to make
- Serves 4 to 6
Great dish with lots of flavor
Ingredients
- Ziti with roasted zucchini shopping list
- Ingredients shopping list
- 2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds shopping list
- 12 garlic cloves, peeled, halved shopping list
- 8 large shallots, halved, thinly sliced shopping list
- 7 tablespoons olive oil, divided shopping list
- 1/2 teaspoon dried crushed red pepper shopping list
- 2 1-pound boxes ziti, cooked, drained, 3/4 cup cooking liquid reserved shopping list
- 1 cup chopped fresh basil, divided shopping list
- 3/4 cup grated pecorino romano cheese shopping list
- I liked this recipe! A couple of changes I made include adding kalamata olives and garlic-pressing the roasted garlic cloves into the pasta for a more for a more subtle infusion of flavor (personal preference as I'm not a big fan of eating a clove of roasted garlic in a bite of pasta). The crushed red pepper adds a great flavor! shopping list
- Delicious. Added a pint of cherry tomatoes sliced in half. Used only one lb of ziti and used only one half-sheet pan. Turned veggies every ten minutes and baked for 35 minuties. A keeper receipe. shopping list
How to make it
- Preparation
- Preheat oven to 400°F. Toss zucchini, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.
- Toss cooked pasta in large bowl with 1 tablespoon oil. Transfer half of pasta (8 cups) to another bowl; cool, stirring occasionally. Cover; chill.
- Place remaining pasta in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.
- I liked this recipe! A couple of changes I made include adding kalamata olives and garlic-pressing the roasted garlic cloves into the pasta for a more for a more subtle infusion of flavor (personal preference as I'm not a big fan of eating a clove of roasted garlic in a bite of pasta). The crushed red pepper adds a great flavor!
- Delicious. Added a pint of cherry tomatoes sliced in half. Used only one lb of ziti and used only one half-sheet pan. Turned veggies every ten minutes and baked for 35 minuties. A keeper receipe.
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