Ingredients
- 12 oz (340 g) fusilli pasta
- 2 cups cherry tomatoes, halved
- 2 medium zucchini, sliced into half-moons
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp black pepper
- ¾ tsp salt, or to taste
- ¼ tsp red pepper flakes, optional
- ½ cup fresh basil, chopped
- ¼ cup grated Parmesan cheese, optional
- 1 tbsp fresh lemon juice
Instructions
- Cook the pasta: Boil fusilli in salted water according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Roast the vegetables: Heat oven to 425°F (220°C). Place tomatoes, zucchini, onion, and garlic on a baking sheet.
- Season: Add olive oil, Italian seasoning, paprika, salt, pepper, and red pepper flakes. Toss well.
- Roast: Bake for 20–25 minutes, stirring halfway, until the tomatoes are softened and slightly blistered and the zucchini is tender.
- Combine: Add the hot pasta to the roasted vegetables. Toss gently, adding reserved pasta water a little at a time until everything is glossy and well coated.
- Finish: Stir in lemon juice and fresh basil. Add Parmesan if desired.
- Serve: Serve immediately with extra basil, black pepper, and Parmesan on top.
Nut Information
- No nuts are required in the basic recipe.
- Parmesan and pasta are generally nut-free, but packaged products can have cross-contact warnings, so check labels if cooking for someone with a severe allergy.
- For a nut-free recipe, avoid pesto unless it is specifically nut-free.
- If you want a crunchy topping, use sunflower seeds or pumpkin seeds instead of nuts.
Quick Q&A
Q: Can I use penne instead of fusilli?
Yes. Penne, rotini, or bow-tie pasta all work well.
Q: Can I use canned tomatoes?
Yes, but drain them well. Fresh cherry tomatoes give the best roasted flavor.
Q: Can I add chicken?
Yes. Add about 1½ cups cooked sliced chicken for a complete meal.
Q: Can I make it creamy?
Stir in ½ cup heavy cream or 3–4 oz cream cheese after combining the pasta and vegetables.
Q: Can I make it ahead?
Yes. Refrigerate in an airtight container for 3–4 days. Add a splash of water or broth when reheating.
Q: Is it vegetarian?
Yes, as long as you use vegetarian-friendly Parmesan.