Roasted Zucchini Pasta
Tender roasted zucchini and caramelized onions tossed with cavatappi pasta, fresh basil, and Parmesan cheese. Quick, easy, and nutritious, this fiber- and protein-rich dish makes a perfect weeknight dinner or make-ahead meal.
Equipment
- 1 large baking sheet
- 1-Large pot
- 1 mixing bowl
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 4 cups zucchini sliced into ¼-inch half-moons
- ½ cup yellow onion thinly sliced
- 2 tablespoons garlic minced
- ¼ cup olive oil
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 16 ounces cavatappi pasta
- 1 cup reserved pasta cooking water
- ½ cup Parmesan cheese grated
- ¼ cup fresh basil leaves chopped
Instructions
- Prepare the Zucchini and Onion: Start by washing the zucchini thoroughly under cold running water. Pat dry with a clean kitchen towel. Slice the zucchini into ¼-inch thick half-moons to ensure even roasting. Peel the yellow onion and cut it into thin slices so it will caramelize along with the zucchini. Place both the zucchini and onion into a large mixing bowl.
- Season the Vegetables: Add the minced garlic to the bowl of zucchini and onion. Drizzle in ¼ cup of olive oil, then sprinkle the salt and black pepper over the vegetables. Using a large spoon or your hands, toss everything gently until the zucchini and onions are evenly coated with oil and seasonings. This step ensures that every slice absorbs flavor while roasting.
- Arrange on the Baking Sheet: Line a large baking sheet with parchment paper or lightly grease it with oil. Spread the seasoned zucchini and onion mixture in a single layer across the sheet, making sure the pieces aren’t overlapping. Overcrowding can cause the vegetables to steam instead of roast, so give them enough space to brown at the edges.
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Once hot, place the baking sheet on the middle rack and roast the zucchini and onions for 20 minutes. About halfway through, gently stir the vegetables with a spatula to promote even browning. The goal is tender, lightly caramelized edges while keeping some bite. Remove from oven when golden and aromatic.
- Cook the Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add 16 ounces of cavatappi pasta and cook according to package instructions until al dente—firm to the bite but not hard. Stir occasionally to prevent sticking. Once cooked, scoop out 1 cup of the pasta cooking water and set aside. Drain the pasta and return it to the pot.
- Combine Pasta and Roasted Vegetables: Carefully transfer the hot roasted zucchini and onion mixture into the pot with the cooked pasta. Pour in the reserved pasta water gradually, starting with ½ cup, to create a light sauce that clings to the noodles. Stir gently but thoroughly, allowing the pasta to absorb the flavors of the roasted vegetables.
- Add Cheese and Fresh Basil: Sprinkle in ½ cup of freshly grated Parmesan cheese. Chop ¼ cup of fresh basil leaves and add them to the pasta. Gently fold the ingredients together, letting the cheese melt slightly and the basil release its aroma. Taste the pasta and adjust with additional salt or pepper if desired.
- Serve Warm and Garnish: Divide the pasta evenly among serving plates or bowls. For an extra touch, drizzle a little olive oil on top and add a small sprinkle of Parmesan or fresh basil leaves for presentation. Serve immediately while warm to enjoy the tender, flavorful vegetables and creamy pasta combination.
Notes
- Use fresh, firm zucchini to ensure it roasts evenly without becoming mushy.
- Slice vegetables uniformly to promote consistent cooking.
- Adjust salt and pepper gradually; Parmesan adds a salty punch, so taste before adding extra.
- Reserve pasta water carefully—it’s key for a silky sauce that clings perfectly to the noodles.
- For added depth, toss vegetables with a pinch of red pepper flakes or Italian herbs before roasting.
