Spaghetti with Roasted Zucchini

Ingredients

• 12 oz spaghetti
• 3 tbsp olive oil
• 2½ inch thick slices of bread, torn into 1-inch pieces
• 2
• 4 zucchini , sliced 1/4 –inch thick
• ¼ to ½ crushed red pepper flakes
• Salt
• ¼ cup Parmesan , grated
• ¼ cup fresh flat-leaf parsley , chopped
• 1 tbsp grated lemon zest

Steps

1. Pre-heat the oven to 425°F. Cook the paste according to package instructions. Drain the pasta, and return to the pot, tossing with 1 tbsp olive oil.
2. In a food processor, pulse the bread and garlic. Stop when bread forms coarse crumbs, and garlic is chopped.
3. In a large bowl, mix the zucchini, crushed red pepper, 2 tbsp olive oil, and ½ salt. Add the parmesan and bread crumb mixture, and toss until well-combined.
4. Spread the zucchini mixture on two rimmed baking sheets. Roast in the oven for 10 to 12 minutes, or until zucchini is tender and golden brown.
5. Place the roasted zucchini and pasta in a bowl, along with the parsley and lemon zest. Toss, and serve.