Roasted Zucchini and Tomato Pasta
A quick and easy pasta recipe with roasted zucchini and tomatoes and a drizzle of EVOO!
Equipment
- 1 large skillet, oven safe
- 1 large pot, for cooking pasta
Ingredients
- 12 ounces dry fettuccine pasta or 1 recipe Multipurpose Pasta Dough
- 2 small-medium zucchini
- 4 tablespoon kosher salt
- 2 tablespoon Olive oil
- 1 pint cherry tomatoes
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper
- Extra virgin olive oil
- Zest of 1 lemon
Garnishes
- Chopped basil
- Parmesan cheese
- Lemon juice optional
Instructions
Make the Zucchini
- Preheat oven to 375°
- Split the zucchini lengthwise and score the flesh side with a sharp knife in a crosshatch pattern. The slits should not be too deep – maybe ⅛ inch. Place on a plate and liberally sprinkle with kosher salt (about 1 tablespoon per zucchini half) and let sit, undisturbed for 15-20 minutes.
- The zucchini will have expelled quite a bit of water at this point, and you can shake them over a sink to remove the water and excess salt. Using a paper or tea towel gently brush the zucchini to remove as much water and salt as you can.
- Heat a large ovenproof skillet on medium heat. Add the olive oil (2 tbsp) and place the zucchini, flesh side down, in the pan. Let the zucchini cook in the pan until they begin to brown, this will take about 4-5 minutes but check with a fork or fish spatula by lifting the zucchini up and looking at the coloration.
- Once browned, add all the cherry tomatoes, black pepper, and crushed red pepper flakes to the pan. Give it a gentle stir, ensuring the zucchini remain face down. Place the skillet into the oven and cook, undisturbed, until the zucchini have very little resistance when poked with a skewer or toothpick, about 20 minutes.
Cook the Pasta
- While the zucchini cooks, prepare your pot of salted boiling water for your pasta.
- Cook pasta to al dente per the package instructions. Once the pasta is done, remove to a colander then add the pasta to a serving dish.
- Carefully remove the pan from the oven, keeping in mind the handle will be very hot. Remove the contents of the pan to the bowl with the pasta and cut each zucchini piece into fourths. Drizzle with extra virgin olive oil and toss to combine. Add any (or all) of the garnishes and serve. Enjoy!
Nutrition
Calories: 429kcalCarbohydrates: 69gProtein: 14gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 71mgSodium: 7024mgPotassium: 739mgFiber: 5gSugar: 7gVitamin A: 978IUVitamin C: 45mgCalcium: 67mgIron: 3mg
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