Thursday, October 7, 2010

Pennette w/ Roasted Zucchini & Garlic

zucchini pasta4

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)
olive oil
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.



Serve immediately.
YUM!

10 comments:

kat said...

This is a good one to remember in summer when there is just too much zucchini

Anonymous said...

Great idea roasting the zucchini! I fry them on top of the stove, a pain in the neck, and you end up using too much oil. Here's a tip, it's nice to toast some bread crumbs and sprinkle that on the pasta too. I call it 'sanding' the pasta. A little carbs with your carbs?

The Japanese Redneck said...

I'm going to have to try roasting zucchini. Everything else I've roasted turned out so delicious.

Ioana said...

Ooh, this looks so yummy! I love your recipes, by the way. Every single one I've tried, came out absolutely delicious! Thank you!

TavoLini said...

I wish I'd seen this when I had oodles of zucchini coming out of my ears :D

Bookmarking this for next summer!

Dana said...

OK, how about this tip. Have all the things besides the pasta in the bowl and use a slotted spoon to scoop the noodles out and directly into the bowl. That way, some of the starchy water goes into the bowl and if you need more, the pot is right there. I always make pasta this way because I ALWAYS forget to hold back the water before draining!

tasteofbeirut said...

This is really an appetizing recipe! love zucchini in any way, shape or form!

Claudia said...

A favorite. I hate when I dump all the pasta water and remember immediately after that I needed it...

Cali said...

Hi,
I made this last night and it was outrageous! So easy and delish!
Thx for posting another great recipe.

Cali

Proud Italian Cook said...

I have a spider to scoop out my pasta so I always have plenty of water. I loved the look of your roasted zucchini so much so that I roasted 4 yesterday after seeing this!