Pasta with Roasted Zucchini

Here is a meatless Monday recipe using zucchini.  It’s simple, fresh and delicious.

Pasta with Roasted Zucchini

Serves 6

16 oz pasta of your choice
3 Tbs olive oil
2½ slices fresh bread, torn into 1-inch pieces
2 cloves garlic, smashed
4 small zucchini (about 1 lb total), sliced ¼ inch thick
¼ to ½ tsp crushed red pepper
Kosher salt
¼ cup grated Parmesan (1 oz)
¼ cup flat-leaf parsley, chopped
1 Tbs grated lemon zest

Heat oven to 425°F. Cook the pasta according to package directions. Drain the pasta and return it to the pot. Toss the pasta with 1 Tbs of the oil.

Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.

In a large bowl, toss the zucchini, red pepper, remaining 2 Tbs oil and ½ tsp salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on 2 rimmed baking sheets and roast until the zucchini is tender and golden brown, 10 to 12 minutes.

Toss the pasta with the zucchini mixture, parsley and lemon zest.

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