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Gallery Roasted Zucchini and Tomato Pasta Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces 1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks 3 garlic cloves, thinly sliced 5 tablespoons olive oil 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 1 pound long fusilli or linquine 1/4 cup chopped fresh parsley 1/4 cup grated Parmesan cheese, plus more for serving
Gallery Roasted Zucchini and Tomato Pasta
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Gallery
Roasted Zucchini and Tomato Pasta
Roasted Zucchini and Tomato Pasta
Roasted Zucchini and Tomato Pasta
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 4
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces 1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks 3 garlic cloves, thinly sliced 5 tablespoons olive oil 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 1 pound long fusilli or linquine 1/4 cup chopped fresh parsley 1/4 cup grated Parmesan cheese, plus more for serving
Directions
Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.
Reviews (10)
Add Rating & Review 219 Ratings 5 star values: 29 4 star values: 50 3 star values: 79 2 star values: 54 1 star values: 7
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Reviews (10)
Add Rating & Review 219 Ratings 5 star values: 29 4 star values: 50 3 star values: 79 2 star values: 54 1 star values: 7
Add Rating & Review
219 Ratings 5 star values: 29 4 star values: 50 3 star values: 79 2 star values: 54 1 star values: 7
219 Ratings 5 star values: 29 4 star values: 50 3 star values: 79 2 star values: 54 1 star values: 7
219 Ratings 5 star values: 29 4 star values: 50 3 star values: 79 2 star values: 54 1 star values: 7
5 star values: 29 4 star values: 50 3 star values: 79 2 star values: 54 1 star values: 7
Martha Stewart Member Rating: 4 stars 08/07/2017 I make this regularly. It's simple, and delicious. I always roast 8 oz of sliced mushrooms along with the zucchini and tomatoes. Although the recipe could lend itself to other vegetables, I advise against using anything strong tasting, such as onions, or peppers. The flavors here are subtle, and easily overwhelmed. Since there are just two of us, I use a half pound of pasta and keep everything else the same. Martha Stewart Member Rating: Unrated 01/14/2013 Great recipe! My family loved it! A few variations - I used 5 large cloves, not 3, I used fresh basil instead of parsley, and it took about 45 minutes to brown my zucchini - so i would allow at least an hour to get this one on the table - worth it!!!!! Martha Stewart Member Rating: Unrated 12/31/2012 Next time will add a few toasted pine nuts as well for texture. Martha Stewart Member Rating: Unrated 12/31/2012 Used far less courgette and tomato (used baby plumb tomatoes which had a more intense flavour) than in the recipe also only used 2 tablespoons of oil not 5 which would have left the dish swimming in oil. I also added a tablespoon of cream just to thicken the sauce a wee bit. Was lovely with those adjustments. Martha Stewart Member Rating: 2 stars 07/31/2012 This was an INSANE amount of food. Serves 4? More like 10! There is 5 lbs. of food! The zucchini was so watery that I didn't need to add the pasta water to scrap off of pan. Won't make again but was ok for dinner. Martha Stewart Member Rating: Unrated 08/30/2011 Easy. Yum. Tossed in veggies i had on hand and needed to use: onions, carrots, yellow squash, and a green pepper. deglazed baking sheet with wine instead of pasta water. Also added about 1/4 cup of ricotta that i had left over. Delish! A squeeze of citrus might have been nice to finish it. Very versatile recipe that I will use again with fall veggies... (butternut squash, fresh corn, potatoes, carrots, parsnips...) Martha Stewart Member Rating: Unrated 04/12/2011 Very good and very easy. I used whole wheat pasta. Martha Stewart Member Rating: Unrated 08/23/2010 i threw in half an onion, diced, before roasting, then I added the garlic raw at the end, also threw in some lemon zest and fresh basil. yummy Martha Stewart Member Rating: Unrated 10/26/2009 This was soooo good. I added more garlic Martha Stewart Member Rating: Unrated 08/13/2009 I thought that 3 cloves of garlic was too much. Next time I'm only going to use 2.Martha Stewart Member
Rating: 4 stars 08/07/2017
I make this regularly. It’s simple, and delicious. I always roast 8 oz of sliced mushrooms along with the zucchini and tomatoes. Although the recipe could lend itself to other vegetables, I advise against using anything strong tasting, such as onions, or peppers. The flavors here are subtle, and easily overwhelmed. Since there are just two of us, I use a half pound of pasta and keep everything else the same.
Rating: 4 stars
Rating: Unrated 01/14/2013
Great recipe! My family loved it! A few variations - I used 5 large cloves, not 3, I used fresh basil instead of parsley, and it took about 45 minutes to brown my zucchini - so i would allow at least an hour to get this one on the table - worth it!!!!!
Rating: Unrated
Rating: Unrated 12/31/2012
Next time will add a few toasted pine nuts as well for texture.
Used far less courgette and tomato (used baby plumb tomatoes which had a more intense flavour) than in the recipe also only used 2 tablespoons of oil not 5 which would have left the dish swimming in oil. I also added a tablespoon of cream just to thicken the sauce a wee bit. Was lovely with those adjustments.
Rating: 2 stars 07/31/2012
This was an INSANE amount of food. Serves 4? More like 10! There is 5 lbs. of food! The zucchini was so watery that I didn’t need to add the pasta water to scrap off of pan. Won’t make again but was ok for dinner.
Rating: 2 stars
Rating: Unrated 08/30/2011
Easy. Yum. Tossed in veggies i had on hand and needed to use: onions, carrots, yellow squash, and a green pepper. deglazed baking sheet with wine instead of pasta water. Also added about 1/4 cup of ricotta that i had left over. Delish! A squeeze of citrus might have been nice to finish it. Very versatile recipe that I will use again with fall veggies… (butternut squash, fresh corn, potatoes, carrots, parsnips…)
Rating: Unrated 04/12/2011
Very good and very easy. I used whole wheat pasta.
Rating: Unrated 08/23/2010
i threw in half an onion, diced, before roasting, then I added the garlic raw at the end, also threw in some lemon zest and fresh basil. yummy
Rating: Unrated 10/26/2009
This was soooo good. I added more garlic
Rating: Unrated 08/13/2009
I thought that 3 cloves of garlic was too much. Next time I’m only going to use 2.
All Reviews for Roasted Zucchini and Tomato Pasta
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All Reviews for Roasted Zucchini and Tomato Pasta
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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