Ziti with Roasted Zucchini and Garlic

Ingredients

• pound szucchini, cut into1/4-inch thick rounds
• large shallots, slice d
• clove sgarlic, halved
• tablespoon solive oil, divided
• 1/2 teaspoon red pepper flakes
• salt and ground black pepper to taste
• (16 ounce) packageziti pasta
• cup chopped fresh basil, divided
• 3/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Toss zucchini, shallots, and garlic with 5 tablespoons oil in a bowl until coated; season with pepper flakes, salt, and black pepper. Transfer to a rimmed baking sheet.
3. Roast in the preheated oven, flipping occasionally, until tender, about 30 minutes.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Cook ziti in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving ¾ cup cooking water.
5. Toss ziti with 1 tablespoon oil; transfer to a large pot. Add roasted vegetables, ¼ cup cooking water, and remaining 1 tablespoon oil; cook and stir over medium heat until heated through. Add ¾ cup basil and Parmesan cheese; toss and add remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and black pepper. Sprinkle remaining ¼ cup basil on top.