Roasted Tomato and Zucchini pasta
Verified by stevemur
|2 1/2 poundsZucchini; trimmed and cut into 1/2 inch pieces|
|1 1/2 poundsRoma tomatoes; cut into 3/4 inch pieces|
|3 clovesGarlic; thinly sliced|
|5 tblspoonsolive oil|
|2 tspoonsCoarse salt|
|1 tspoonFreshly ground pepper|
|1 poundLinguine; or any long pasta|
|1/4 cupFresh parsley; chopped|
|1/4 cupParmesan cheese; grated|
Roasted Tomato and Zucchini pasta Preparation
Heat oven to 450. On a rimmed baking sheet, toss zucchini, tomatoes, garlic, salt and pepper. Spread in a single layer, and roast till the vegetables are cooked through and the zucchini is beginning to brown, about 20 to 25 minutes.
Meanwhile cook the pasta till al dente. About 12 minutes. Drain and transfer to a large bowl.
Remove vegetables from oven and add to pasta. Toss to combine. Add parsley and cheese. Toss to combine. Serve immediately.
Have extra cheese on the side.
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