Ziti with Roasted Zucchini

I love recipes with roasted vegetables—when you get home, just quickly chop the veggies, stick them in the oven and start the pasta water boiling. This comes together quickly and has a ton of flavor. (adapted from Bon Appetit)

2 lbs zucchini, cut into thin coins
12 garlic cloves, peeled and halved
8 shallots, halved and thinly sliced
6 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes or to taste
1 lb ziti or penne
1 cup fresh basil, chopped
1 cup grated parmesan cheese

Preheat oven to 400 degrees. Toss zucchini, garlic, shallots, 5 tablespoons oil and crushed red pepper, spread on two large baking sheets and sprinkle liberally with salt and pepper. Roast 30-40 minutes, stirring once or twice.

Meanwhile, cook pasta until al dente, reserving 3/4 cup liquid before draining. Combine pasta, roasted veggies, 1/4 cup water from pasta, 1 tablespoon oil, basil and cheese. Add more cooking liquid a bit at a time until it's moist enough, and season to taste with salt and pepper.

*Chop the basil in a bowl with kitchen scissors—it's faster, and the basil doesn't need to be perfect here. This pasta would also be good at room temperature for lunch or a summertime meal.