Ziti with Roasted Zucchini

A delicious pasta dish featuring tender roasted zucchini, garlic, and shallots tossed with ziti and fresh basil, finished with Pecorino Romano cheese. Perfect balance of fresh vegetables and pasta with Italian flavors.

8 servings

1 hr

Published October 4, 2025

Ingredients

•2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds
•12 cloves garlic cloves, peeled, halved
•8 large large shallots, halved, thinly sliced
•7 tablespoons olive oil, divided
•½ teaspoon dried crushed red pepper
•2 pounds 1-pound boxes ziti, cooked, drained, 3/4 cup cooking liquid reserved
•1 cup chopped fresh basil, divided
•¾ cup grated Pecorino Romano cheese

Cooking Instructions

1.
Preheat oven to 400°F. Toss zucchini, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.
35 min
2.
Toss cooked pasta in large bowl with 1 tablespoon oil. Transfer half of pasta (8 cups) to another bowl; cool, stirring occasionally. Cover; chill (reserve for mac and cheese).
10 min
3.
Place remaining pasta in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.
15 min

Ingredients

•2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds

•12 cloves garlic cloves, peeled, halved

•8 large large shallots, halved, thinly sliced

•7 tablespoons olive oil, divided

•½ teaspoon dried crushed red pepper

•2 pounds 1-pound boxes ziti, cooked, drained, 3/4 cup cooking liquid reserved

•1 cup chopped fresh basil, divided

•¾ cup grated Pecorino Romano cheese

Cooking Instructions

Preheat oven to 400°F. Toss zucchini, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.

35 min

Toss cooked pasta in large bowl with 1 tablespoon oil. Transfer half of pasta (8 cups) to another bowl; cool, stirring occasionally. Cover; chill (reserve for mac and cheese).

10 min

Place remaining pasta in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.

15 min