Roasted Zucchini and Tomato Pasta. Because the Zucchini Invasion cometh.

April 27, 2009
Rebecca
Main Courses, Meatless

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It’s a little early for the Zucchini Invasion, that magical time of year when people who’ve grown too much zucchini start sharing it with the ones they love. And co-workers, church members and total strangers. But you’re going to need to be prepared. Yes, you could make zucchini bread, but isn’t that just the fruitcake of the summer – something everyone makes and gives but nobody wants? You need something delicious to make with your zucchini, something that will have you looking forward to your co-worker’s relentless bumper crop. You need something like this Roasted Zucchini and Tomato Pasta.

I could eat this stuff every day.

You start by roughly chopping a zucchini and a few Roma tomatoes and tossing them onto a baking sheet. Add some thinly sliced garlic, and mix everything together, adding olive oil, kosher salt and pepper. Then slide the vegetables into the oven, and prepare your pasta. The scent of the vegetables roasting is unbelievable, but it’s the garlic that gets me every time. Instant hunger pangs. When the roasting is done, add a little reserved pasta water onto the baking sheet with the vegetables, and use a wooden spoon to scrape up the browned bits. Oh, so good. Combine the vegetables with the pasta, add a little parsley and Parmesan, and prepare to eat way too much of this stuff. It’s a perfect warm-weather lunch, light and bursting with flavor. Seriously, I could go for some right now. Bring on the bumper crop.

Roasted Zucchini and Tomato Pasta
Adapted from “Everyday Food”
Serves 1 to 2
1 zucchini, trimmed and cut into 1/2-inch pieces
3 Roma tomatoes, cut into 3/4-inch chunks
1 garlic clove, thinly sliced
1 1/2 tablespoons olive oil
Salt and pepper
2 oz. uncooked spaghetti
Chopped fresh parsley
Grated Parmesan cheese

1. Preheat the oven to 400 degrees F. On a rimmed baking sheet, toss the zucchini, tomatoes and garlic with 1 tablespoon olive oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes. (NOTE: Don’t line your baking sheet with aluminum foil. You’re going to be adding water to the cooked vegetables to make a sauce.)

2. Prepare the pasta according to the package directions. Reserve 1/2 cup cooking water before draining pasta. Return pasta to pot. Toss with remaining 1/2 tablespoon oil; cover.

3. Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.

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Comments

Risa April 27th, 2009 at 6:57 pm
This sounds incredible. I love zucchini and this will be a new way for me to include it in my pasta.
Deelish Dish April 27th, 2009 at 7:51 pm
I love zucchini in pasta. Or sauteed zucchini with butter and salt and pepper. Or fried zucchini dipped in ranch. I really, really love zucchini.
Amy April 27th, 2009 at 8:18 pm
Wow this looks good. I was just eyeballing some zucchini at the local farmer's market. Now I know what to do with it!
Mary April 27th, 2009 at 8:37 pm
Wow..I can't wait for zucchini to arrive in my CSA basket so I can make this asap! Thnks…
kasha April 27th, 2009 at 10:33 pm
This is perfect for where I live (Arizona) plus I am looking for light and veggie oriented meals. Thanks so much!
http://www.grubandstuff.blogspot.com/
Audrey April 27th, 2009 at 11:09 pm
I almost bought zucchini yesterday, too. Nuts. I make a roasted tomato sauce that takes about 14 pound of plum tomatoes and results in about 1/2 cup of sauce. But it's verrry good sauce. This looks easier and just as yummy. Thanks!
Rebecca April 27th, 2009 at 11:55 pm
I really love it, and I wasn't much of a zucchini fan before I tried this pasta. This made me a convert. Testify!
Rebecca April 27th, 2009 at 11:56 pm
Yeah? I've obviously got to up my zucchini intake. Share some zucchini recipes! Help a woman out!
Rebecca April 27th, 2009 at 11:57 pm
Thanks! You should definitely give it a try, and let me know what you think.
So glad the farmer's markets are back. Yessssssss.
Rebecca April 28th, 2009 at 12:00 am
Ah, I envy your CSA subscription. Like a basket of secret ingredients every time. So cool.
Rebecca April 28th, 2009 at 12:01 am
Ha! I've made sauces like that, too, and they really ARE good. If you try this one, let me know what you think. Have you posted yours?
Dana April 28th, 2009 at 1:49 am
So much more fun to prepare for the zucchini invasion than for the swine flu invasion! Looks like a great pasta dish – nice work!
Wendy April 28th, 2009 at 3:19 am
Oh, yes. I just bought zucchini this weekend. Your pasta sounds wonderful.
Dana April 28th, 2009 at 3:39 am
This is my kind of dish! I love zucchini roasted – it totally brings out the flavor. I'll be sure to make this.
Elyse April 28th, 2009 at 5:51 am
Oh, I'm totally ready for the zucchini invasion. Bring it on. Bring it on the in form of this pasta. How amazing!! I need to go get my hands on some zucchini ASAP.
Karen April 28th, 2009 at 3:43 pm
I include zuch often in my pasta during the summer and you're right.. it's delicious!
KaitNolan April 28th, 2009 at 5:01 pm
Oh that looks AMAZING! Gotta try this.
Katie April 28th, 2009 at 5:15 pm
This looks like a great summer meal! We have 8 varieties of tomatoes planted and 1 zucchini. Only 1 zucchini because my neighbor next door also plants zucchini and we had an invasion last year!
Delta Whiskey April 28th, 2009 at 7:23 pm
Do you have any idea how good that looks/sounds??? I have to make this soon!
Sara April 29th, 2009 at 3:54 pm
This looks great and like a good use for zucchini.
I do feel a little bad because I like zucchini bread…