Ziti with Roasted Zucchini

Ingredients

• 2 pound ziti cooked drained
• 1 cup basil fresh divided chopped
• 12  garlic cloves peeled halved
• 7 tablespoons olive oil divided
• 0.8 cup pecorino romano cheese grated
• 0.5 teaspoon pepper dried red crushed
• 8 large shallots halved thinly sliced
• 2 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