Roasted Zucchini Pasta
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
719 kcal
-
Course
Main Course
-
Cuisine
Italian
Roasted Zucchini Pasta
Description
The Roasted Zucchini Pasta recipe begins by roasting zucchini slices with olive oil, salt, and pepper until browned, adding depth to the vegetable’s flavor. While roasting, onions are sautéed with garlic and optional Calabrian chili paste to create a fragrant base. Crushed plum tomatoes are simmered into the sauce which is adjusted with salt and pepper.
Cooked ziti pasta is then combined with the sauce and roasted zucchini, tossed until coated and heated through. Pecorino Romano cheese adds a sharp, salty component, and cubed mozzarella melts slightly into the dish, providing creamy contrast. Fresh basil and Italian flat-leaf parsley add a fresh herbal note. This dish balances tender pasta with flavorful roasted vegetables and rich cheeses.
This pasta can be enjoyed as a main meal, and the option to use smoked mozzarella or adjust the heat with chili paste adds customization based on preference.
Leftovers keep well refrigerated for up to 3 days and reheat easily. The recipe accommodates various pasta shapes and pepper heat adjustments.
Ingredients
- 1 pound ziti pasta or penne, rigatoni, et
- 5 medium zucchini seeds scooped out and cut into half moons
- 1/2 cup extra virgin olive oil divided
- 1 medium onion diced
- 5 cloves garlic sliced
- 1-2 teaspoons chili paste optional, Calabrian
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 1/4 cup Pecorino Romano cheese grated
- 3/4 pound mozzarella cubed, can sub regular mozzarella, smoked
- 10 large basil hand torn, leaves
- 1/4 cup Italian flat-leaf parsley minced
- salt to taste
- black pepper to taste
- 1 cup water reserved pasta water
Instructions
- Toss zucchini with a 1/4 cup of extra virgin olive oil and spread out on a baking sheet. Season zucchini with salt and pepper and roast for about 20-25 minutes at 450f on the lowest oven rack or until well browned.
- Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt) to boil.
- In a very large pan saute the onions in the remaining olive oil over medium-low heat until translucent (about 5-6 minutes) then add the garlic and cook for 2 minutes more or until lightly golden. If using, add the Calabrian chili paste into the oil and cook for 30 more seconds.
- Add the tomatoes to the pan and bring the sauce to a simmer stirring occasionally.
- While the sauce is simmering, cook the pasta until 1 minute less than al dente.
- Taste test the sauce and adjust salt and pepper to taste. Add the pasta and roasted zucchini to the sauce and toss to coat. Cook for 60 seconds or until just al dente, then turn off the heat. If the pasta is too dry add a splash of pasta water. Add the Pecorino Romano cheese and mix together.
- Add the cubed mozzarella cheese, parsley, and basil. Toss once more and serve immediately with more Pecorino Romano and Calabrian chili paste on the side. Enjoy!
Notes
- Scooping out zucchini seeds and cutting into half moons yields about 5 cups from 5 medium zucchini.
- Use smoked mozzarella for added flavor if available.
- Calabrian chili paste can be substituted with hot red pepper flakes.
- Store leftovers refrigerated up to 3 days and reheat in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Calories | 719kcal | 36% |
| Carbohydrates | 99.4g | 33% |
| Protein | 21.3g | 43% |
| Fat | 30.1g | 46% |
| Saturated Fat | 5.2g | 26% |
| Cholesterol | 7mg | 2% |
| Sodium | 419mg | 17% |
| Potassium | 701mg | 15% |
| Fiber | 7.5g | 30% |
| Sugar | 11.9g | 24% |
| Calcium | 112mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
