Nothing fancy with this recipe. Simple rustic pasta with roasted vegetables. And basil. We all know my love affair with basil so I won't bore you with those details again. This recipe from Bon Appetit October 2010 is the perfect marriage of roasted zucchini, shallots and garlic with al dente pasta. Sweet Harold declared this one a "keeper" after one bite.
2 lbs. medium zucchini, trimmed, cut into 1/4 inch thick rounds
12 garlic cloves, peeled and sliced thinly lengthwise
8 large shallots, halved, thinly sliced
6 T. olive oil, divided
1/2 t. dried crushed red pepper flakes
16 oz. box ziti or penne, cooked drained, 3/4 cup cooking liquid reserved
1 cup chopped fresh basil, divided
3/4 cup grated Romano cheese
Preheat oven to 400 degrees. Toss zucchini, garlic, shallots, 5 T. olive oil and crushed red pepper flakes in a large bowl. Spread on two large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender turning occasionally about 30 - 35 minutes.
Toss cooked pasta in a large bowl with 1 T. olive oil. Add roasted vegetables, 1/4 cup pasta cooking liquid. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoons to moisten if dry. Season with salt and pepper. Transfer pasta to a large platter. Sprinkle with remaining 1/4 cup basil.