Ingredients

• 2 pounds zucchini , cut into
• 8 large shallots , sliced
• 12 cloves garlic , halved
• 7 tablespoons olive oil , divided
• 0.5 teaspoons red pepper flakes
• salt and ground black pepper to taste
• 1 , 16 ounce
• 1 cup chopped fresh basil , divided
• 0.75 cups grated Parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss zucchini, shallots, and garlic with 5 tablespoons oil in a bowl until coated; season with pepper flakes, salt, and black pepper. Transfer to a rimmed baking sheet.
3. 3 Roast in the preheated oven, flipping occasionally, until tender, about 30 minutes.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook ziti in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving ¾ cup cooking water.
5. 5 Toss ziti with 1 tablespoon oil; transfer to a large pot. Add roasted vegetables, ¼ cup cooking water, and remaining 1 tablespoon oil; cook and stir over medium heat until heated through. Add ¾ cup basil and Parmesan cheese; toss and add remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and black pepper. Sprinkle remaining ¼ cup basil on top.

Nutrition per serving