Ziti with Roasted Zucchini

Ingredients:

• 1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds
• 1 pound mushrooms, sliced (optional)
• 6 garlic cloves, peeled, halved
• 4 large shallots, halved, thinly sliced
• 5 tablespoons olive oil, divided
• 1/2 teaspoon dried crushed red pepper
• 1-pound box ziti, cooked, drained, 3/4 cup cooking liquid reserved
• 1 cup chopped fresh basil, divided
• 3/4 cup grated Pecorino Romano cheese

Directions:

Preheat oven to 400°F. Toss zucchini, mushrooms, garlic, shallots, 3 tablespoons oil, and crushed red pepper in bowl. Spread on 1 large rimmed baking sheet; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes. Toss cooked pasta in large bowl with 1 tablespoon oil. Place pasta in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.

*Recipe courtesy of epicourious.com