Roasted Zucchini and Tomato Pasta

Roasted Zucchini and Tomato Pasta

  • 1 pound zucchini, trimmed and cut into 1/2-inch pieces
  • 1 pound Red Dog Farm Big Beef tomatoes, cut into 3/4-inch chunks
  • 2 Red Dog Farm garlic cloves, thinly sliced
  • 3 tablespoons olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 pound long fusilli or linquine
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese, plus more for serving

Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 15 to 20 minutes. In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover. 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.