Preheat oven to 400°F. Toss zucchini, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.
Toss cooked pasta in large bowl with 1 tablespoon oil. Transfer half of pasta (8 cups) to another bowl; cool, stirring occasionally. Cover; chill (reserve for mac and cheese).
Place remaining pasta in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.
Per serving: 532 calories, 20 g fat, 5 g fiber Nutritional analysis provided by Bon Appétit

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	426.46 Kcal (1786 kJ)
Calories from fat	186.53 Kcal
		% Daily Value*
Total Fat	20.73g	32%
Cholesterol	11.99mg	4%
Sodium	378.4mg	16%
Potassium	1411.57mg	30%
Total Carbs	49.82g	17%
Sugars	16.37g	65%
Dietary Fiber	8.31g	33%
Protein	16.79g	34%
Vitamin C	70.3mg	117%
Iron	3.8mg	21%
Calcium	246.6mg	25%

Amount Per 100 g
Calories	101.7 Kcal (426 kJ)
Calories from fat	44.48 Kcal
		% Daily Value*
Total Fat	4.94g	32%
Cholesterol	2.86mg	4%
Sodium	90.24mg	16%
Potassium	336.63mg	30%
Total Carbs	11.88g	17%
Sugars	3.9g	65%
Dietary Fiber	1.98g	33%
Protein	4g	34%
Vitamin C	16.8mg	117%
Iron	0.9mg	21%
Calcium	58.8mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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