Sheet Pan Roasted Pasta with Cherry Tomatoes and Zucchini

A vibrant weeknight dinner where spaghetti is roasted with vegetables until tender, finished with fresh herbs and cheese for a simple, flavorful meal.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 12 oz spaghetti
• 1 tbsp olive oil
• 2 cups cherry tomatoes
• 1 medium zucchini
• 3 cloves, minced garlic
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup, grated Parmesan cheese
• 1/4 cup, chopped fresh basil

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Preheat oven to 425°F. Place drained spaghetti on a large sheet pan, then add 2 cups cherry tomatoes, 1 medium zucchini (sliced into 1/2-inch rounds), 3 minced garlic cloves, 1/4 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
3. Step 3: Roast for 20-25 minutes, stirring once halfway, until tomatoes are burst and zucchini is tender with golden edges.
4. Step 4: Remove from oven and toss with 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil until combined.