Ziti with Roasted Zucchini

With all of this beautiful weather (and March coming to an end), The Husband and I have been discussing plans for this year's garden.  I think we are going to try a raised-bed garden this go around and it looks like we will be planting heirloom tomatoes (passed down from my Grandma), squash/zucchini, hot peppers and maybe some eggplant.

The plants that usually seem to produce an abundance seem to be those squash and zucchinis.  So, take note - if you are planting zucchini, save this recipe!!! Even if you aren't, but just enjoy zucchini then this recipe from the Bon Appetit October 2010 edition, is for you.

This recipe screams summer.  Perfect for those really hot summer nights when it's just too stinking muggy and hot to fire up that grill (though The Husband might argue it's never too hot to grill out!) and you want to hang out in to cool air of your kitchen.

Both the Husband and I loved this light, but flavorful dish. It's so easy to put together and an added bonus is the few ingredients it requires.  Big pluses in my book.

Roasting the zucchinis really brings out a bit of their sweetness, which is a great contrast to roasted garlic and shallots.  The crushed red pepper gives this a nice hint of heat as well.

A few notes:
- I halved this recipe, which worked well. To that point, this recipe could be doubled as well.
- I increased the crushed red pepper from 1/2 tsp to 1 tsp.
- Next time making this I will use whole wheat ziti.

Ziti with Roasted Zucchini

2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds

12 garlic cloves, peeled, halved

8 large shallots, halved, thinly sliced

7 tablespoons olive oil, divided

1/2 teaspoon dried crushed red pepper

1-pound box ziti, cooked, drained, 3/4 cup cooking liquid reserved

1 cup chopped fresh basil, divided

3/4 cup grated Pecorino Romano cheese

Preheat oven to 400°F. Toss zucchini, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.

Toss cooked pasta in large bowl with 1/2 tablespoon oil.

Place pasta in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.