• 2 1/2 lbs zucchini, trimmed and cut into 1/2-inch pieces
  • 1 1/2 lbs plum tomatoes, cut into 3/4-inch chunks
  • 3 garlic cloves, thinly sliced
  • 6 tablespoons olive oil, divided
  • salt and pepper
  • 1 lb long fusilli or 1 lb linguine
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated parmesan cheese, plus more for serving

  • Get full recipe directions at Food.com

Search Recipes

One ingredient per line

Clear Search

Recipe By


Recipes with similar ingredients to Roasted Tomato and Zucchini Pasta

  • 1 lb fusilli or 1 lb rotini pasta
  • 1/4 cup chopped flat leaf parsley
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 4 cups small zucchini (quartered lengthwise and sliced)
  • 4 cups chopped tomatoes
  • salt and pepper
  • freshly grated parmesan cheese
  • 1/4 cup white wine (I use veggie stock)
  • 1/3 cup chopped fresh basil
  • 1/4 cup chopped fresh chives
  • 2 tablespoons chopped fresh marjoram
  • 3/4 cup grated parmesan cheese, divided
  • 2 tablespoons olive oil
  • 3 medium zucchini, thinly sliced
  • 4 medium tomatoes, peeled and thinly sliced
  • 2 cloves garlic, minced
  • salt and pepper
  • 1 teaspoon dried thyme
  • 1/2 cup chopped fresh parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup olive oil
  • 1/2 pound linguine pasta
  • 3 cloves garlic, crushed
  • 3 large tomatoes, diced
  • 1/4 cup butter
  • 1 (6.5 ounce) can minced clams, with juice