Pasta with Roasted Zucchini
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
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.