Roasted Zucchini and Tomato Pasta

This is perfect for the end of summer, when your
garden is full. Megan Bradley

2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces 1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks 3 garlic cloves, thinly sliced 5 tablespoons olive oil 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 1 pound long fusilli or linquine 1/4 cup chopped fresh basil 1/4 cup grated Parmesan cheese, plus more for serving Directions: Preheat oven to 450 degrees. On a rimmed baking sheet, toss the zucchini, tomatoes, garlic, 5 tablespoons oil, salt, and pepper, spread into a single layer, and roast until the vegetables are cooked through and the zucchini is beginning to brown, 20 to 25 minutes. Meanwhile, bring a large pot of water to a boil. Add salt and pasta, and cook until al dente according to package directions, about 12 minutes. Drain pasta and transfer to a large bowl. Remove vegetables from oven and add to pasta. Toss to combine. Add basil and cheese. Toss to combine. Serve immediately. Pass additional cheese on the side.