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Pasta with Roasted Vegetables


This recipe is my version of several that I have seen online.  It makes a wonderful meatless meal or side dish.  I hope that you will like it. 

2-3 medium zucchini, trimmed and cut into 1/2-inch pieces
10-15 cherry or grape tomatoes, cut half
2 garlic cloves, thinly sliced
1 small purple onion, cut in ½ inch pieces
4 Tablespoons olive oil
salt and pepper to taste
1 pound long linquine or pasta of your choice
½ cup of reserved pasta water
2 Tablespoons parsley, chopped or dry flakes
¼ cup grated Parmesan cheese, plus more for serving
¼ teaspoon of red pepper flakes (optional)

Preheat oven to 450 degrees.  Line a long baking pan with foil.  In a large bowl, place chopped zucchini, sliced tomatoes, chopped onion, sliced garlic, 3 Tablespoons of oil and salt and pepper to taste.  Toss to coat veggies with oil.  Pour on baking pan so that all veggies are in a single layer.  Bake 20-25 minutes or until zucchini is lightly browned.  While veggies are roasting, bring a large pot of water to a boil and boil pasta for 10-13 minutes.  You will need to reserve ½ cup of the pasta water when you drain pasta.  When pasta and is cooked, drain (keeping the ½ cup pasta water to the side).  Return pasta to pot.  Toss with the remaining 1 Tablespoon olive oil.  Cover pasta pot with a lid.  Remove roasted veggies from oven when they are ready.  Pour the ½ cup of pasta water on the baking pan.  Using a wooden spoon, scrape all the “browned” vegetable juice spots on the foil into the veggies and water.  If you are using red pepper flakes, add them now.  Pour vegetables and baking juice on to pasta, add parsley and Parmesan cheese.  Toss and serve.  Sprinkle a little cheese on top and enjoy!

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