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Roasted Zucchini and Tomato Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
A vibrant and easy pasta dish featuring roasted zucchini and cherry tomatoes, perfect for a quick weeknight dinner.

Ingredients

Dry Pasta

  • 12 ounces fettuccine pasta (or 1 recipe Multipurpose Pasta Dough)
  • 2 small-medium zucchini
  • 4 Tbsp kosher salt
  • 2 Tbsp olive oil
  • 1 pint cherry tomatoes
  • 1 tsp black pepper
  • 1 tsp crushed red pepper
  • Extra virgin olive oil
  • Zest of 1 lemon lemon zest
  • Chopped basil basil
  • Parmesan cheese Parmesan
  • Lemon juice optional lemon juice (optional)

Instructions 

  • Cook the pasta in salted boiling water until al dente, then drain.
  • While pasta cooks, toss zucchini and cherry tomatoes with olive oil, salt, black pepper, and red pepper, then roast at 400°F (200°C) for 10-12 minutes.
  • Combine cooked pasta with roasted vegetables, lemon zest, and chopped basil.
  • Drizzle with extra virgin olive oil, sprinkle with Parmesan, and add lemon juice if desired.

Notes

For extra flavor, add a squeeze of lemon juice before serving.
Calories: 450kcal
Cost: $12
Course: Main Course
Cuisine: Italian
Keyword: Pasta, Vegetables