Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
6
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Toss zucchini, shallots, and garlic with 5 tablespoons oil in a bowl until coated; season with pepper flakes, salt, and black pepper. Transfer to a rimmed baking sheet.
Roast in the preheated oven, flipping occasionally, until tender, about 30 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook ziti in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving ¾ cup cooking water.
Toss ziti with 1 tablespoon oil; transfer to a large pot. Add roasted vegetables, ¼ cup cooking water, and remaining 1 tablespoon oil; cook and stir over medium heat until heated through. Add ¾ cup basil and Parmesan cheese; toss and add remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and black pepper. Sprinkle remaining ¼ cup basil on top.
Cook’s Note
You can use 2 large onions instead of shallots.
Substitute grated Romano cheese for Parmesan, if preferred.
Nutrition Facts (per serving)
| 556 | Calories |
| 20g | Fat |
| 78g | Carbs |
| 18g | Protein |
