November 30: Ziti with Roasted Zucchini and Tomatoes
I found this recipe in Bon Appetit Magazine and made it as a GW Bites meal. It’s slightly time-consuming because of the roasting, but it’s very simple and delicious.
My slightly edited version is below.
- 2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds
- 12 garlic cloves, peeled, halved
- 8 large shallots, halved, thinly sliced
- 7 tablespoons olive oil, divided
- 1/2 teaspoon dried crushed red pepper
- 2 1-pound boxes ziti, cooked, drained, 3/4 cup cooking liquid reserved
- 1 cup chopped fresh basil, divided
- 3/4 cup grated Pecorino Romano cheese (I replaced with fresh parmesan)
- 1 pint of cherry tomatoes
Preheat oven to 225°F. Halve tomatoes and roll in olive oil, salt, and pepper. Arrange on cookie sheet and roast for about 3 hours.
Preheat oven to 400°F. Toss zucchini, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl. Spread on a large rimmed baking sheet; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.
Boil pasta according to package instructions. Toss cooked pasta with 1 tablespoon oil.
Place pasta in large skillet. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.
Cheap, nutritious, and easily reheated!