roasted zucchini and penne |
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Roasted zukes, onions and garlic. How can this not be good? And if you have leftover cooked chicken, toss that in for a 1-dish meal.
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6 zucchini (or more if it's zucchini season), sliced into thin rounds
8 shallots, skinned and thinly sliced 6-8 cloves of garlic, whole and peeled Olive oil Hawaiian salt and black pepper |
1/2t red pepper
2 handfuls of fresh basil, torn 1 box of penne Parmesan cheese Cooked leftover chicken (optional) |
Toss zucchini, shallots and garlic with olive oil and red pepper. Spread vegetables and garlic flat on a baking dish. Sprinkle vegetables with salt and pepper. Roast on the top rack at 400 degrees until the zucchini and shallots start to brown. It will take about 30 minutes.
While the vegetables are roasting, cook penne according to directions until al dente. Drain pasta, but keep a little bit of pasta water. Toss pasta with roasted vegetables. Add parmesan cheese and basil, adding a bit of water if it looks dry. Toss in leftover chicken if you have it, or eat as is.
While the vegetables are roasting, cook penne according to directions until al dente. Drain pasta, but keep a little bit of pasta water. Toss pasta with roasted vegetables. Add parmesan cheese and basil, adding a bit of water if it looks dry. Toss in leftover chicken if you have it, or eat as is.
