CookGo
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Ziti with Roasted Zucchini and Garlic

Cost $10, save $15

Source: Recommended by CookGo

  • 35 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🥒 2 pounds zucchini, cut into 1/4-inch thick rounds
    • 🧅 8 large shallots, sliced
    • 🧄 12 cloves garlic, halved

  • Pantry Staples

    • 7 tablespoons olive oil, divided
    • 🧂 Salt and ground black pepper to taste
    • ½ teaspoon crushed red pepper

  • Pasta and Cheese

    • 1 (16 ounce) package ziti pasta
    • 🧀 Âľ cup grated Parmesan cheese

  • Herbs

    • 1 cup chopped fresh basil, divided

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C).

2

Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.

3

Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.

4

While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.

5

Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil; stir over medium heat until heated through.

6

Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper.

7

Serve with remaining basil sprinkled on top.

NUTRIENTS

Per 1 serving

🔥

556

Calories

  • 18g
    Protein
  • 78g
    Carbs
  • 20g
    Fats

đź’ˇ Tips

Adding the reserved pasta water gradually helps bind the sauce to the pasta for a smoother texture.Roasting the zucchini intensifies its flavor, making this dish especially satisfying.You can substitute Parmesan cheese with pecorino cheese for a sharper flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.