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Ziti with Roasted Courgette

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This ziti with roasted courgette is a vibrant vegetarian dish that celebrates the simple, earthy flavours of the Mediterranean. By roasting the courgettes alongside halves of garlic and thinly sliced shallots, the vegetables develop a deep, caramelised sweetness that forms a silky, rustic sauce. A pinch of crushed red pepper adds a subtle warmth, while an abundance of fresh basil provides a fragrant finish that lifts the entire meal.

Perfect for a wholesome midweek dinner, this pasta dish is both light and comforting. The use of Pecorino Romano adds a lovely salty tang that complements the roasted notes of the vegetables. It is an excellent way to use up a seasonal glut of courgettes, offering a healthy, homemade alternative to heavier cream-based sauces while remaining satisfyingly flavourful for the whole family.

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Ingredients for Ziti with Roasted Courgette

  • 900g medium courgette, trimmed, cut into 1/4-inch-thick rounds

  • 12 garlic cloves, peeled, halved

  • 8 large shallots, halved, thinly sliced

  • 110ml olive oil, divided

  • 1/2 teaspoons dried crushed red pepper

  • 900g boxes ziti, cooked, drained, 3/4 cup cooking liquid reserved

  • 1 cup chopped fresh basil, divided

  • 3/4 cup grated Pecorino Romano cheese

How to make Ziti with Roasted Courgette

Preheat oven to 204°C. Toss courgette, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.

Toss cooked pasta in large bowl with 1 tablespoon oil. Transfer half of pasta (1925ml ) to another bowl; cool, stirring occasionally. Cover; chill (reserve for mac and cheese).

Place remaining pasta in large pot. Add roasted vegetables, 60ml pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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