Pasta with Zucchini & Roasted Garlic

Six ingredients, no cream, no cheese, and this pasta still tastes rich and satisfying. Eight cloves of garlic get roasted in a foil packet with olive oil, thyme, and rosemary until soft and golden. Mash them lightly and toss with hot pasta and they melt into a creamy, herb-infused coating.

The timing here is smart. The garlic roasts at high heat for 20 minutes while the pasta boils, so everything finishes at the same time. Grated zucchini gets added to the pasta cooking water for just the last two minutes. That quick blanch softens the zucchini while keeping some texture, and the starchy pasta water helps the garlic sauce cling.

Rotini or spiral pasta is the right shape here. The twists catch the mashed roasted garlic and shreds of zucchini in their grooves, so every forkful has flavor.

Kitchen Tips

• Seal the foil packet tightly. Any gaps let steam escape and the garlic won’t soften properly.
• Mash the roasted garlic lightly, not to a paste. You want some soft chunks mixed with the pasta.
• Save a cup of pasta water before draining. If the tossed pasta seems dry, a splash of starchy water brings it together.
• Grate the zucchini coarsely so the shreds are visible and have texture. Fine grating turns it to mush.

Variations

• Finish with a generous handful of grated Parmesan if you’re not keeping it vegan.
• Add toasted pine nuts for crunch and richness.
• Toss in halved cherry tomatoes with the hot pasta for a burst of acidity and color.