Chef Paulette's Penne w Roasted Zucchini, Mint & Cherry Tomatoes - WSMV News 4

Chef Paulette's Penne w Roasted Zucchini, Mint & Cherry Tomatoes

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2 medium zucchini

1 pint cherry or grape tomatoes

2 garlic cloves, sliced thinly

1/4 cup olive oil plus more for drizzling

1 lb. penne (preferably imported from Italy-try Trader Joe's for $1)

3-4 sprigs fresh mint, leaves torn into small pieces, stems discarded

1/2 cup grated parmigiano

salt & pepper to taste


Preheat oven to 400 degrees F.

Trim ends of zucchini. Cut in half lengthwise, cut into thin half-moon slices. Toss cut zucchini, cherry tomatoes, and garlic with some olive oil and season with salt & pepper. Spread out on a foil-lined baking sheet. Bake in oven until zucchini and tomatoes are tender, about 15-20 minutes.

Meanwhile bring a pasta pot of water to a boil. Salt water and pour in penne. Stir occasionally to keep pasta from sticking. Cook to al dente (not too soft, but cooked thru), and reserve a cupful of cooking water. Drain pasta.

In a large serving bowl mix together the drained pasta, roasted vegetables, and mint. Drizzle with a little more olive oil and add spoonfuls of reserved cooking water to moisten if needed. Dust with parmigiano, serve hot.

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