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Roasted Zucchini Pasta with Basil Vinaigrette

This roasted zucchini pasta with basil vinaigrette from @dishingouthealth is a fresh, flavorful take on a simple weeknight dinner. Sweet, tender zucchini gets roasted until golden, then tossed with pasta and a bright, herby basil vinaigrette for a dish that feels light but still satisfying. It’s easy to make, full of summer flavor, and just perfect for when you want something delicious without a lot of fuss.

Roasted Zucchini Pasta with Basil Vinaigrette on a serving plate and ready to serve.

  • Prep Time

    20 min

  • Cook Time

    25 min

  • Total Time

    45min

  • Serving Size

    6-8

  • Recipe Category Pasta

  • Recipe Cuisine Italian

  • Recipe Level Simple

Recipe By: Jamie Vespa @dishingouthealth

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Ingredients

  • 1 1/2 lbs. zucchini, trimmed and very thinly sliced
  • 3 to 4 tablespoons DeLallo Extra Virgin Olive Oil
  • 2 to 3 small shallots, peeled and quartered
  • 1/4 cup DeLallo Parmigiano-Reggiano
  • 3/4 tsp. kosher salt + 1/2 tsp. cracked black pepper
  • 12 ounces DeLallo Rigatoni
  • 3/4 cup walnut halves, toasted and coarsely chopped
  • 2 tablespoons DeLallo Capers
  • 1/3 cup torn basil leaves
  • 1 (4-ounce) ball burrata cheese
  • 1 packed cup fresh basil leaves
  • 1/3 cup DeLallo Extra Virgin Olive Oil
  • Zest of 1 lemon, plus 2 Tbsp. fresh lemon juice
  • 2 garlic cloves
  • 2 tsp. champagne vinegar
  • 1/2 tsp. kosher salt + 1/4 tsp. cracked black pepper

Directions

  • Place a baking sheet on the center rack of the oven and preheat oven to 450ºF.
  • Use a Chef's knife or mandoline slicer to very thinly slice the zucchini. Add zucchini to a large mixing bowl along with shallots, 3 to 4 Tbsp. extra-virgin olive oil, Parmigiano-Reggiano, kosher salt, and black pepper. Toss well to combine.
  • Once oven is preheated, carefully remove the hot baking sheet and spread the zucchini mixture into an even layer (there will be some overlap). Return baking sheet to oven and roast for 18 to 24 minutes, depending on thickness of zucchini, tossing once halfway through, until nicely caramelized.
  • Meanwhile, bring a large pot of generously salted water to a boil. Add rigatoni pasta and cook until al dente. Drain, briefly rinse under cold water, and add to the same mixing bowl you used for the zucchini (no need to wipe clean).
  • Prepare Basil Vinaigrette. Combine basil leaves, olive oil, lemon zest and juice, garlic, vinegar, salt, black pepper, and chili flakes in a small blender; blend until smooth. Alternatively, combine everything in a wide-mouth jar or measuring cup and blend with an immersion blender until smooth.
  • Assemble. To the bowl of cooked pasta, add roasted zucchini and shallot mixture, walnuts, capers, basil leaves, and about two-thirds of the dressing; toss well to combine. Taste and season with extra salt and/or black pepper if needed.
  • Empty mixture out onto a serving platter, and tear burrata cheese overtop, scattering small amounts throughout so every serving gets a bit of creamy cheese. Season burrata dollops with a pinch of kosher salt, and spoon (or pour) remaining dressing overtop. Garnish with extra fresh basil, cracked black pepper, or chili flakes, if desired. Serve warm or closer to room temperature.

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Roasted Zucchini Pasta with Basil Vinaigrette

This roasted zucchini pasta with basil vinaigrette from @dishingouthealth is a fresh, flavorful take on a simple weeknight dinner. Sweet, tender zucchini gets roasted until golden, then tossed with pasta and a bright, herby basil vinaigrette for a dish that feels light but still satisfying. It’s easy to make, full of summer flavor, and just perfect for when you want something delicious without a lot of fuss.

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