Roasted Zucchini and Tomato Pasta
Roasted zucchini and tomatoes mingle with garlicky pasta and Parmesan for a quick, satisfying dinner that’s fresh and perfect for busy weeknights.
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Ingredients
- 2 medium zucchinis sliced into half-moons
- 1 pint cherry tomatoes halved
- 3 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- Salt and black pepper to taste
- 12 oz pasta penne or spaghetti work great
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat & Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast Veggies: Toss zucchini and tomatoes with 2 tablespoons olive oil, garlic, oregano, red pepper flakes, salt, and pepper. Spread out on the baking sheet. Roast for 20–22 minutes, stirring halfway, until veggies are golden and the tomatoes are juicy.
- Cook Pasta: While veggies roast, cook pasta in salted water according to package directions. Reserve 1/2 cup pasta water, then drain.
- Combine: In a large bowl, toss hot pasta with roasted veggies, remaining olive oil, and a splash of pasta water. Sprinkle in Parmesan and toss gently. Adjust salt and pepper as needed.
- Serve: Pile into bowls, top with extra Parmesan and fresh basil. Enjoy!
Servings: 4