Pasta with oven-roasted Zucchini

Pasta with oven-roasted Zucchini

An easy pasta dish for summer which tastes great either warm or cold.

Pasta with oven-roasted Zucchini

Adapted from Sommerpasta vom Feinsten by Kochfrosch


400 g zucchini, thinly sliced
4 Tbsp olive oil, divided
salt and pepper
250 g pasta
5 Tbsp mild vinegar
1 clove garlic, minced
2 Tbsp fresh mint, thinly sliced


Preheat the oven to 200°C. Toss the zucchini with 3 Tbsp olive oil, salt and pepper. Spread evenly on a sheet pan lined with parchment paper and bake for about 12 minutes. Whisk together the remaining olive oil, vinegar, garlic and mint. Toss the baked zucchini with the vinegar mixture. Cook the pasta until al dente, drain and toss with the zucchinis. Serve with freshly grated pecorino or parmesan.

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