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.