21 minutes ago
Thursday, October 7, 2010
I adapted this EASY recipe from the October issue of Bon Appetit, and we really loved it.
You can use as much or as little zucchini as you like.
It is a very forgiving recipe, and allows for bending the rules.
Pennette w/ Roasted Zucchini & Garlic:
3-4 zucchini, sliced into 1" rounds
a dash of hot pepper flakes
12 cloves of garlic, peeled and left whole
8 small shallots, sliced thin (red onion can be substituted for shallots)
kosher salt & pepper
1 cup of shredded fresh basil
3/4 cup of grated Parmigiano Reggiano cheese
1/4 cup reserved pasta water
8 oz. of penne or pennette (little penne!) pasta
On a large baking sheet, toss the zucchini slices, garlic cloves and shallots with the red pepper flakes, olive oil to coat and kosher salt & pepper.
Roast vegetables at 400F for about 20 minutes, turning them once, and making sure they are not burning.
While the zucchini is roasting, cook your pasta as per directions and reserve 1/4 cup of the starchy pasta water. DON'T FORGET! (I always do!).
When the zucchini is nice and caramelized, toss the vegetables and garlic mixture into a bowl with the cooked pasta. Add the reserved pasta water and mix.
Toss in the fresh cup of basil leaves and the cheese and mix.