Hail Mary Pasta

Name: Hail Mary Pasta
Total time: 35 min
Ingredients: 1/2 teaspoon salt plus more for pasta water and for serving; 2 pints grape tomatoes or cherry tomatoes, both red and yellow, or one color; 2 zucchini medium, quartered lengthwise and sliced thin; 3 garlic cloves sliced thin; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon black pepper plus more for serving; 12 ounces bow-tie pasta or any kind; grated Parmesan cheese for serving; 1/4 cup fresh basil leaves small leaves or torn larger leaves, for serving

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Total: 35 minutes

Servings: 4

Cost: $8.71 /serving

Author : Yummly

Ingredients

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1/2 teaspoon salt plus more for pasta water and for serving2 pints grape tomatoes or cherry tomatoes, both red and yellow, or one color2 zucchini medium, quartered lengthwise and sliced thin3 garlic cloves sliced thin2 tablespoons extra-virgin olive oil1/4 teaspoon black pepper plus more for serving12 ounces bow-tie pasta or any kindgrated Parmesan cheese for serving1/4 cup fresh basil leaves small leaves or torn larger leaves, for serving

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Instructions

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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.