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Ziti with Roasted Zucchini

Name: Ziti with Roasted Zucchini
Cuisine: italian
Ingredients: 2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds; 12 garlic cloves, peeled, halved; 8 large shallots, halved, thinly sliced; 7 tablespoons olive oil, divided; 1/2 teaspoon dried crushed red pepper; 2 1-pound boxes ziti, cooked, drained, 3/4 cup cooking liquid reserved; 1 cup chopped fresh basil, divided; 3/4 cup grated Pecorino Romano cheese

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
Toss cooked pasta in large bowl with 1 tablespoon oil. Transfer half of pasta (8 cups) to another bowl; cool, stirring occasionally. Cover; chill (reserve for mac and cheese).
3.
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.

Recipes sourced from Epicurious.com.

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