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.

People Who Like This Dish 0
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes