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.