Pennette w/ Roasted Zucchini & Garlic
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.
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It is a very forgiving recipe, and allows for bending the rules.
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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.
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Roast vegetables at 400F for about 20 minutes, turning them once, and making sure they are not burning.
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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.
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Serve immediately.
YUM!
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Comments
Bookmarking this for next summer!
I made this last night and it was outrageous! So easy and delish!
Thx for posting another great recipe.
Cali