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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (610g)|
|Recipe Makes: 4|
|Calories from Fat: 361 (48%)|
|Amt Per Serving||% DV|
|Total Fat 40.1g||53 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 90.6mg||28 %|
|Sodium 299.3mg||10 %|
|Potassium 1381.5mg||36 %|
|Total Carbohydrate 79g||23 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 73.6g|
|Protein 21.7g||31 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 745
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.