Ingredients

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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