Step 1

Preheat the oven to 450°F with a rack in the center.

Step 2

Bring a large pot of salted water to a boil over high heat.

Step 3

In a sheet pan, combine tomatoes, zucchini, garlic, olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Stir and roast until the tomatoes begin to burst and some of the juices brown, 15-25 minutes, occasionally stirring the vegetables or giving the dish a good shake.

Step 4

Meanwhile, cook pasta according to package directions, reserving 2/3 cup of cooking water before draining.

Step 5

When the vegetables are ready, remove from the oven. Add a few tablespoons of reserved cooking water to the sheet pan and stir to release browned bits.

Step 6

Return pasta to the pot, add vegetables and pan juices, and stir. If it seems too dry, add more reserved cooking water, a tablespoon at a time.

Step 7

Season pasta to taste with additional salt and pepper. Serve topped with grated Parmesan cheese and with fresh basil.