Rigatoni with Roasted Zucchini and Tomatoes.

Here’s another recipe from my sister who is, aside from me, the most bountiful contributor to this blog! Thanks dude!

 

12 oz rigatoni noodles (I use whole wheat penne)

2 medium zucchini, quartered and sliced

1 pint cherry tomatoes, halved longways

1/2 tsp garlic powder or 2 cloves garlic, crushed

2 tbsp olive oil

3 tbsp butter, divided

Sea salt & pepper to taste

Shredded Italian cheese blend or grated Parmesan

 

Preheat oven to 400 degrees. In a roasting pan, combine zucchini, tomatoes, garlic, olive oil, and salt & pepper. Roast in oven until just tender, about 15 minutes, agitating the pan once about halfway through baking time. Meanwhile, cook & drain pasta according to package instructions, reserving 1/2 c pasta water. Return pasta to pot and gently toss in vegetables and butter. Drizzle in reserved pasta water if noodles seem dry. Serve hot sprinkled with cheese.

Optional meat add-ins: You can roast chicken breasts nestled in with the vegetables and serve them with the pasta. You can also sprinkle each dish with bacon or stir in ground cooked sausage.

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