Roasted Zucchini Pasta Recipe
Roasted zucchini, garlic, and onion tossed with pasta, Parmesan, and fresh basil.
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Servings: 4
Calories: 627kcal
Ingredients
- 4 cups zucchini sliced into 1/4-inch half-moons
- 1/4 cup olive oil
- 1/2 cup yellow onion sliced
- 2 tablespoons garlic
- 1/4 cup fresh basil leaves chopped
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 16 ounces cavatappi pasta
- 1 cup pasta cooking water
- 1/2 cup Parmesan cheese grated
Instructions
- Preheat the oven to 425°F. In a bowl, toss the sliced zucchini, onion, garlic, olive oil, salt, and pepper. Spread everything out on a sheet pan in a single layer and roast for 20 minutes, or until the vegetables are soft and just starting to brown at the edges.
- While the vegetables are in the oven, cook the pasta according to the package directions for al dente. Reserve 1 cup of pasta water, then drain and return the pasta to the pot.
- Add the roasted vegetables to the pot of cooked pasta. Stir in the reserved pasta water, basil and parmesan cheese. Adjust seasoning to taste and serve warm.
Nutrition
Calories: 627kcal | Carbohydrates: 93g | Protein: 21g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 1963mg | Potassium: 651mg | Fiber: 6g | Sugar: 7g | Vitamin A: 431IU | Vitamin C: 25mg | Calcium: 212mg | Iron: 2mg
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