Step 1

Toss zucchini with garlic, onion, olive oil, salt and pepper and spread on a sheet pan. Roast 425F about 25 minutes, until tender and browned, tossing halfway.

Step 2

Meanwhile, bring a large pot of salted water to a boil. When boiling, add the pasta and cook according to package directions for al dente.

Step 3

Drain the pasta reserving some of the water and return to the pot.

Step 4

Remove the vegetables from the oven when done and transfer to a blender. Add the parmesan cheese and broth. Puree until smooth.

Step 5

Toss with the pasta, adding reserved water, as needed to loosen the sauce to your desired taste.

Step 6

Top with fresh black pepper and serve with Parmesan cheese, if desired.