Spaghetti with roasted zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
12 ounce(s) spaghetti |
3 tablespoon(s) olive oil |
2 slice(s) fresh bread torn into 1 inch pieces |
2 clove(s) garlic smashed |
4 small zuchhini (about 1 lb total) sliced 1/4 inch thick |
1/4 teaspoon(s) crushed red pepper |
kosher salt |
1/4 cup(s) grated parmesan |
1/4 cup(s) flat-leaf parsley chopped |
1 tablespoon(s) lemon zest grated |
Directions:
1. Heat oven to 425. 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 1/2 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.
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