Ingredients
Vegetables and Seasonings
- 1 large zucchini, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 yellow onion, thinly sliced
- 6 cloves garlic, roughly chopped
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Red chili flakes, to taste
Other Ingredients
- ½ cup olive oil
- 1 pound spaghetti
- 1 lemon, zested and juiced
- Freshly grated parmesan cheese, to serve
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 450 degrees F. Add the zucchini, cherry tomatoes, yellow onion, garlic, olive oil, kosher salt, black pepper, and red chili flakes onto a sheet pan. Toss everything together to evenly coat the vegetables with oil and seasonings. Place the baking sheet in the oven and roast for 20-25 minutes until the vegetables are caramelized, stirring halfway through for even cooking.
- Cook the Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Combine and Serve: Transfer the roasted vegetables to a large bowl with the cooked spaghetti. Toss to combine thoroughly. Add the lemon zest and juice for brightness, then sprinkle generously with freshly grated parmesan cheese. Serve immediately to enjoy the fresh, summery flavors.
Notes
- You can easily double or triple this recipe for meal prep or larger gatherings. It freezes well and thaws quickly for quick dinners.
- Feel free to add other roasting-friendly vegetables such as eggplant or leeks to customize the dish to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
