Description
A vibrant and fresh summer pasta dish featuring roasted cherry tomatoes, tender zucchini, and Pecorino cheese tossed with bucatini or spaghetti. This easy recipe highlights seasonal produce with a perfect balance of caramelized vegetables, garlic, and a hint of lemon juice, finished with fresh basil for a bright and flavorful meal.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 pint cherry or grape tomatoes, whole or halved
- 1 medium zucchini, thinly-sliced
- 2 cloves garlic, minced
- 1 large shallot, thinly sliced
- handful of fresh basil, for serving
Other Ingredients
- 1/2 cup extra-virgin olive oil, divided
- Kosher salt and freshly-ground black pepper, to taste
- 1/2 lb pasta (such as bucatini, spaghetti etc.)
- 2 Tbsp unsalted butter
- 1 Tbsp fresh lemon juice, or to taste
- 1 cup Pecorino cheese, plus more for serving
Instructions
- Roast the tomatoes: Preheat your oven to 425°F. Line a rimmed baking sheet or large dish with parchment paper. Toss the cherry tomatoes with 1/4 cup of olive oil and spread them evenly on the pan. Season generously with kosher salt and freshly ground black pepper. Roast the tomatoes for 15-20 minutes, until they burst and start to shrivel. Optionally, for more color and caramelization, broil for an additional 1-2 minutes, watching closely. Remove from oven and tent loosely with foil.
- Cook the pasta: While the tomatoes roast, bring a large pot of water to a boil. Salt it generously, then add the pasta and cook al dente according to package instructions. Drain and set aside.
- Sauté aromatics and zucchini: Heat the remaining 1/4 cup olive oil with the butter in a large skillet over medium heat. Once the butter has melted and shimmers, add minced garlic and thinly sliced shallot. Cook for 2-3 minutes until lightly golden and fragrant, stirring frequently.
- Cook zucchini: Add the thinly sliced zucchini to the skillet, season with salt and pepper, and sauté for 3-4 minutes until the zucchini begins to soften and caramelize slightly.
- Combine roasted tomatoes and lemon: Add the roasted cherry tomatoes along with their juices and the fresh lemon juice to the skillet. Stir well to combine all the flavors.
- Toss pasta with vegetables: Add the drained pasta to the skillet and top with Pecorino cheese. Toss everything together to ensure pasta is well coated with the flavorful tomato and zucchini mixture. Season with additional salt and pepper if needed.
- Serve: Plate the pasta and garnish generously with additional Pecorino cheese and fresh chopped basil leaves. Enjoy immediately for a fresh, summery meal.
Notes
- If fresh basil is unavailable, chopped flat-leaf Italian parsley is a perfect alternative. Fresh thyme or oregano can also add nice flavor variation.
- For a gluten-free version, substitute your preferred gluten-free pasta and cook as per package instructions.
- Choose slender, medium-sized zucchini for tenderness and better flavor. You may keep zucchini slices whole or cut in half for smaller bites.
- To avoid using the oven in hot weather, cook the cherry tomatoes in the skillet until they just begin to burst. Although you will lose some caramelization, the tomatoes remain delicious at peak season.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg
