Categories: dinner, lunch, pasta, vegetarian

Ingredients

• 2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces
• 1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks
• 3 garlic cloves, thinly sliced
• 5 tablespoons olive oil
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground pepper
• 1 pound long fusilli or linquine
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese, plus more for serving

Directions

1. Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
2. In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
3. Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.

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