Spaghetti with Roasted Zucchini
- thequeens1
- Jul 30, 2020
- 1 min read
INGREDIENTS:
12 oz. spaghetti
3 tbsp. olive oil
2 1/2 slice fresh bread
2 clove garlic
4 small zucchini (about 1 lb total)
1/4 to 1/2 tsp crushed red pepper
Kosher salt
1/4 c. grated Parmesan (1 oz)
1/4 c. flat-leaf parsley
1 tbsp. grated lemon zest
DIRECTIONS:
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.
Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.
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.
Toss the pasta with the zucchini mixture, parsley and lemon zest.
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