Dinner recipes - Spaghetti with Roasted Zucchini

Spaghetti with Roasted Zucchini

Ingredients

·         12 oz. spaghetti

·         3 tbsp. olive oil

·         2½ slice fresh bread

·         2 clove garlic

·         4 small zucchini (about 1 lb total)

·         ¼ to 1/2 tsp crushed red pepper

·         kosher salt

·         ¼ c. grated Parmesan (1 oz)

·         ¼ c. flat-leaf parsley

·         1 tbsp. grated lemon zest

Directions

1.       Heat oven to 425°F. Cook the pasta according to package directions. Drain the pasta and return it to the pot. Toss the pasta with 1 Tbsp of the oil.

2.      Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.

3.      In a large bowl, toss the zucchini, red pepper, remaining 2 Tbsp oil and ½ tsp salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on 2 rimmed baking sheets and roast until the zucchini is tender and golden brown, 10 to 12 minutes.

4.      Toss the pasta with the zucchini mixture, parsley and lemon zest.