Roasted Zucchini and Lemon Pasta

Roasted Zucchini & Lemon Pasta

Serves: 4

Active Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 1 medium zucchini, cut into ¼ inch thick coins

• 1/2 cup extra-virgin olive oil, plus more for drizzling

• Kosher salt and freshly ground black pepper

• 3 lemons

• 1 lb box pasta, rigatoni 

• 1 teaspoon crushed red pepper flakes, plus more for garnish

• 2 sticks unsalted butter, cold and cubed

• 1 cup grated parmesan cheese, plus more for garnish

• Fresh basil, for garnish

Steps:

Preheat the oven to 425 degrees Fahrenheit and bring a large pot of water to a boil over high heat.

Toss zucchini coins with ½ cup extra-virgin olive oil. Season with salt (tk amount) and place on a baking sheet. Bake in the oven for 15-20 minutes, flipping halfway through, until the zucchini is golden brown and crisp.

Once boiling, season the water with salt and cook the pasta according to the directions on the package. Once cooked, strain and reserve 1 cup of pasta water for the sauce. 

Halve and juice the lemons into a small bowl, set aside. Save the lemon halves.

Return the pasta to the same pot and, off the heat, add reserved lemon halves, ½ cup pasta water, crushed red pepper flakes, and cubed butter, mixing to combine until the butter is melted and the sauce starts to look silky. Slowly add in the parmesan cheese, a ¼ cup at a time, continuing to stir until the cheese is emulsified. Add in the lemon juice and toss to combine. If the sauce is too tight, add in a little more pasta water and continue to toss until the sauce reaches your desired consistency. Finally, toss in half of the roasted zucchini.

To plate, top with reserved zucchini, more parmesan, crushed red pepper flakes, and fresh basil. Enjoy!