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Mamma Silvana shared this in our stories a few days ago and it got so much love we decided it needed a permanent spot here on our feed. I decided to spice it up a use fusilli con bunco from @rossellarago for the picture and I think it’s gorgeous.
Mangia bene amici
“eat well friends”
Roasted Zucchini and Pasta
Course: Appetizers/Sides, Pasta, RecipesIngredients
1 medium zucchini (about 8 cups, sliced or cubed)
1/3 c extra virgin olive oil
1 lg onion, sliced
4 lg garlic cloves, cut in half
¼ c chopped basil
1 ½ tsp salt
1 tsp pepper
1lb linguine or spaghetti
1 c pasta water
1/3 c grated Parmesan or Pecorino Romano plus extra
Directions
- Place zucchini, onion, garlic, salt and pepper on a large baking sheet.
- Drizzle olive oil over top and toss.
- Bake in 450 oven for 30-45 min. or until veggies are lightly browned.
- Meanwhile bring a large pot of water to a boil, season with 1 Tbl salt.
- Cook pasta al dente. Drain and reserve 1 c pasta water.
- Place zucchini mixture in a large serving bowl. Add the pasta and basil.
- Add the pasta water and stir then top with cheese and stir until creamy.
- Serve with extra cheese on top.
Notes
- If slicing the zucchini it will cook faster so watch carefully that it doesn’t burn.
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