pint cherry or grape tomatoes
garlic cloves, sliced thinly
cup olive oil plus more for drizzling
lb. penne (preferably imported from Italy-try Trader Joe's for $1)
sprigs fresh mint, leaves torn into small pieces, stems discarded
cup grated parmigiano
& pepper to taste
oven to 400 degrees F.
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.
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.
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.