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Ziti with Roasted Zucchini and Garlic

4

55 min

Ziti with Roasted Zucchini and Garlic

Ziti with Roasted Zucchini and Garlic Photo 1

Time

55 min

Serving

6 persons

Calories

556

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Roasting the zucchini takes a little bit of time, but changes everything about this dish! Well worth the wait.

Ingredients

  • zucchini, cut into 1/4-inch thick rounds: 2 pound
  • shallots: 8 piece (sliced)
  • olive oil: 7 Tbsp (divided)
  • garlic: 12 clove (halved)
  • red pepper: 0.5 tsp (crushed)
  • salt and ground black pepper: (to taste)
  • ziti pasta: 1 pack (16 ounce pack)
  • fresh basil: 1 cup (divided, chopped)
  • Parmesan cheese: 0.75 cup (grated)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C).
    Ziti with Roasted Zucchini and Garlic Photo 2
  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.
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  3. Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
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  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.
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  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. 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. Serve with remaining basil sprinkled on top.
    Ziti with Roasted Zucchini and Garlic Photo 6

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