NOTES
- This was packed with flavor! I used cheese ravioli but it would be just as good with a pasta of your choice - penne, linguine, etc.
- I love figuring out ways to use zucchini while it's in season and this recipe did the trick. I used two medium zucchini but could have used 4 medium.
- 1 package frozen cheese ravioli or 16 oz pasta of your choice
- 3-4 medium zucchini, sliced 1/4-inch thick
- About 1 1/2 lbs cherry tomatoes, halved (or left whole if small)
- 3 cloves garlic, minced
- Olive oil
- 1 c. chopped fresh basil
- Salt and Pepper
- Fresh shredded Parmesan, about 1/2 c.
1. Preheat oven to 450 degrees.
2. Toss sliced zucchini and tomatoes with garlic and about 5 tbsp olive oil. Season with salt and pepper and place on a greased baking sheet. Roast 20-25 minutes or until zucchini is lightly browned, stirring once halfway through.
3. Meanwhile, cook pasta according to directions and reserve 1/2 c. cooking liquid. Drain pasta and toss with 1 tbsp olive oil in a large bowl.
4. Remove zucchini and tomatoes from oven and poor reserved 1/2 c. cooking liquid over veggies. Scrape veggies off pan to loosen brown bits. Add veggies, basil and Parmesan to pasta and toss to mix.
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