Step by Step: Spinach Linguine with Roasted Zucchini

 

I think I consumed more zucchini last summer than ever before. I thank the Salem Farmer's Market for that amazing feat of wonder. I may have cooked zucchini every single way you could ever venture to imagine - so this roasted zucchini dish was not a challenge at all! I decided to kick my zucchini consumption off a little bit early. 

Spinach Linguine with Roasted Zucchini

Ingredients

One Zucchini

One Shallot

Two Cloves of Garlic

Olive Oil

Salt & Pepper

Fresh Parmigiano Cheese (grated)

Instructions

1. Preheat oven to 425. Wash and chop your zucchini in one inch slices. Chop your shallot and crush and chop your garlic. Place all three in a mixing bowl and toss with 1-2 teaspoons of olive oil.

2. Pour into a wide rimmed baking dish and place in a single layer. Pop into over and bake for 20-30 minutes until lightly browned. Turn once during baking.

3. While zucchini is baking, prepare linguine per directions on package. Before draining, grab 1/4 of the pasta water and set aside. 

4. Pour the cooked pasta into a bowl and immediately add the cooked zucchini. Top with some pasta water (to taste) and coat. Top with freshly grated cheese and enjoy!