Heat oven to 425F. cook the pasta according to
package directions. Drain the pasta and return to
the pot. Toss the pasta with 1 T. of oil.
Meanwhile, in the food processor, pulse the bread
and garlic until the bread forms coarse crumbs and
the garlic is chopped.
In a large bowl, toss the zucchini, red pepper,
remaining 2 T. oil and 1/2 t. salt. Add the
parmesan and bread crumb mixture and toss to
combine. Spread the zucchini mixture on 2 rimmed
baking sheets and roast until the zucchini is
tender and golden brown, 10-12 minutes.
Toss the pasta with the zucchini mixture, parsley
and lemon zest.
|