Roasted Veggie Pasta


1 lb. zucchini, stems removed and sliced into 1-inch diagonal pieces

4 garlic cloves, whole and skins left on

1 lb. tomatoes, stems removed

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1/3 cup olive oil, divided

Coarse kosher salt

1 lb. penne pasta

1/2 cup basil, leaves stacked, rolled and sliced thin (chiffonade)

1/4 cup freshly grated parmesan cheese

Fresh ground black pepper


Preheat oven to 425 degrees. Place zucchini slices, whole tomatoes, and whole garlic cloves on a baking sheet with sides. Lightly sprinkle with olive oil and coarse kosher salt. Bake for 12-15 minutes, or until tomato skins have begun to wrinkle. Place baking sheet on a rack to cool.

When tomatoes are cool enough to handle, slip skins off of tomatoes and discard. Coarsely chop tomatoes and place into a large serving bowl. Add zucchini and any juices from the pan.

Remove skins from garlic and mash in a small bowl with remaining olive oil. Reserve.

Boil a large pot of water. Add 1 tsp salt. Add pasta and cook according to package directions. Before draining pasta, reserve 1/2 cup of pasta water. Drain pasta and place in large bowl with tomatoes and zucchini. Toss mixture. Add 1/4 cup reserved pasta water to garlic/olive oil mixture and stir to combine. Add to pasta bowl and toss, along with basil chiffonade. If pasta seems too dry, drizzle in some of the reserved pasta water and/or additional olive oil. Toss pasta with parmesan cheese and sprinkle with freshly ground black pepper.

Makes 4-6 servings.