Ziti with Roasted Zucchini

Very Healthy
Popular
Health score
63%
Ziti with Roasted Zucchini
120 min.
6
814kcal

Suggestions


Welcome to a deliciously wholesome recipe that is sure to become a favorite in your household: Ziti with Roasted Zucchini! This vibrant dish combines the robust flavors of roasted vegetables with the comforting heartiness of ziti pasta, making it an ideal choice for a cozy family meal or a fancy gathering.

With a health score of 63, Ziti with Roasted Zucchini is not just enjoyable to eat; it's also very healthy! Packed with fresh zucchini, garlic, and aromatic shallots, every bite is a burst of flavor that will leave your taste buds dancing. This popular dish is perfect for those seeking a delightful balance of taste and nutrition.

As you prepare this dish, you'll find that the caramelized roasted vegetables add a depth of flavor that pairs perfectly with the creamy Pecorino Romano cheese and fresh basil. The addition of cooking liquid ensures that your pasta remains perfectly moist and delicious. With a preparation time of just 120 minutes, you'll have plenty of opportunity to enjoy the process of creating this culinary masterpiece.

Whether you're serving it as a side dish, a light lunch, or the main course, Ziti with Roasted Zucchini is sure to impress friends and family alike. So roll up your sleeves, preheat that oven, and let’s dive into this delightful recipe that will not only satisfy your hunger but also nourish your body!

Ingredients

  • pound ziti cooked drained
  • cup basil fresh divided chopped
  • 12  garlic clove peeled halved
  • tablespoons olive oil divided
  • 0.8 cup pecorino cheese grated
  • 0.5 teaspoon pepper dried red crushed
  • large shallots halved thinly sliced
  • pounds zucchini trimmed cut into 1/4-inch-thick rounds

Equipment

  • bowl
  • baking sheet
  • oven
  • pot

Directions

  1. Preheat oven to 400°F. Toss zucchini, garlic,shallots, 5 tablespoons oil, and crushedred pepper in bowl.
  2. Spread on 2 largerimmed baking sheets; sprinkle with saltand pepper. Roast vegetables until tender,turning occasionally, 30 to 35 minutes.
  3. Toss cooked pasta in large bowl with 1tablespoon oil.
  4. Transfer half of pasta (8 cups)to another bowl; cool, stirring occasionally.Cover; chill (reserve for mac and cheese).
  5. Place remaining pasta in large pot.
  6. Addroasted vegetables, 1/4 cup pasta cookingliquid, and 1 tablespoon oil; stir overmedium heat until heated through.
  7. Add 3/4cup basil and cheese. Toss, adding reservedcooking liquid by tablespoonfuls to moistenif dry. Season with salt and pepper.
  8. Transferpasta to large platter.
  9. Sprinkle pasta withremaining 1/4 cup basil.
  10. Per serving: 532 calories, 20 g fat, 5 g fiber
  11. Bon Appétit

Nutrition Facts

Calories814kcal
Protein13.21%
Fat24.96%
Carbs61.83%

Properties

Glycemic Index
35.67
Glycemic Load
47.93
Inflammation Score
-8
Nutrition Score
27.890434883211%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Kaempferol
0.02mg
Myricetin
0.1mg
Quercetin
1.1mg

Nutrients percent of daily need

Calories:813.74kcal
40.69%
Fat:22.58g
34.74%
Saturated Fat:4.96g
30.97%
Carbohydrates:125.83g
41.94%
Net Carbohydrates:118.17g
42.97%
Sugar:10.62g
11.79%
Cholesterol:13mg
4.33%
Sodium:179.41mg
7.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.88g
53.77%
Selenium:98.97µg
141.39%
Manganese:1.9mg
95.15%
Phosphorus:470.14mg
47.01%
Vitamin C:32.32mg
39.18%
Vitamin B6:0.67mg
33.54%
Vitamin K:33.91µg
32.29%
Magnesium:123.78mg
30.95%
Fiber:7.66g
30.66%
Copper:0.59mg
29.26%
Potassium:893.15mg
25.52%
Calcium:219.93mg
21.99%
Zinc:3.18mg
21.2%
Folate:78.66µg
19.66%
Vitamin E:2.84mg
18.95%
Iron:3.37mg
18.72%
Vitamin B2:0.3mg
17.47%
Vitamin B3:3.43mg
17.13%
Vitamin B1:0.24mg
16.17%
Vitamin A:616.56IU
12.33%
Vitamin B5:1.16mg
11.55%
Vitamin B12:0.14µg
2.33%
Source:Epicurious