Ingredients

The following ingredients have 4 Servings
  • 8 oz gluten-free pasta ((I used chickpea pasta))
  • 2-3 cups whole cherry tomatoes, or any larger garden tomatoes diced or sliced
  • 2 medium zucchini, (peeled or unpeeled )
  • 1 whole head of garlic, (top trimmed)
  • 3/4 cup extra virgin olive oil
  • fresh oregano sprigs, thyme or rosemary
  • salt and pepper, (to taste)
  • fresh basil, cilantro or parsley (garnishing)

Instruction

  • In a large baking dish 9x5 add the tomatoes to cover the bottom of the dish. Snuggle in a whole head of garlic, top removed (not the root side). Drizzle veggies with a generous amount of olive oil, a pinch of salt and pepper.
  • Top tomatoes with a layer of zucchini slices. Pour the remain olive oil and top veggies with your fresh herbs of choice. Bake at 425F degrees for 35-40 minutes.
  • Cook the pasta according to package instructions when the veggies are about half way through roasting. Drain and rinse pasta with cold water. Reserve about a cup of pasta water in case you need for the sauce (see notes)
  • Toss pasta in with the roasted vegetables. For extra flavor pull out a few garlic cloves and toss around with the pasta and veggies. Top with fresh basil or fresh herb of choice and serve.