Recipe: Roasted Zucchini and Tomato Pasta for CindyD

I think this is the Martha Stewart recipe you asked for.

Roasted Zucchini and Tomato Pasta

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

Preheat oven to 450 . On a rimmed baking sheet, toss the zucchini, tomatoes, garlic, 5 tablespoons oil, salt, and pepper, spread into a single layer, and roast until the vegetables are cooked through and the zucchini is beginning to brown, 20 to 25 minutes.

Meanwhile, bring a large pot of water to a boil. Add salt and pasta, and cook until al dente according to package directions, about 12 minutes. Drain pasta and transfer to a large bowl.

Remove vegetables from oven and add to pasta. Toss to combine. Add parsley and cheese. Toss to combine. Serve immediately. Pass additional cheese on the side.

Serves 4