Jess and I will often call my parents to check in while we’re cleaning up after dinner. And though my parents are usually jealous of our meal, they have little interest in my passing along a recipe. Like most normal people, they tend to eschew dinners that involve dozens of ingredients and an overflowing sink-full of pots and pans.

Still, last night, I banged out one of my favorite simple spring pastas.  It’s delicious, yet also easy enough that even they’re willing to give it a whirl.  In case you’re similarly looking for something to cook while cooped up at home, voila:

Spaghetti with Rosemary-Roasted Zucchini & Tomato

Ingredients:

• 2.5# zucchini, trimmed, quartered, and cut into 1″ pieces
• 2.5# tomatoes (plum or otherwise), trimmed and cut into 1/2″ pieces
• 3 cloves garlic, thinly sliced
• 1/4 cup olive oil, plus 1 tablespoon more separated
• 1 tablespoon rosemary
• 2 teaspoons kosher salt
• 1 teaspoon oregano
• 1 teaspoon freshly ground pepper
• 1/4 cup grated Parmesan, plus more to garnish
• 1/4 cup chopped parlsey
• 1# spaghetti

Directions:

• Pre-heat the oven to 450°.
• On a rimmed baking sheet, mix the zucchini, tomatoes, garlic, 1/4 cup olive oil, rosemary, oregano, salt, and pepper.  Spread into a single layer.  Roast 20-25 minutes, until the zucchini has just started to brown
• While the vegetables are roasting, boil a large pot of salted water.  (It should be salted enough to taste like the ocean.)
• Cook the spaghetti until al dente.  Reserve 1/2 cup of the cooking water, then drain the pasta (don’t rinse it), and return it back to the pot.  Mix in the final tablespoon of olive oil.
• Pour the reserved pasta water onto the baking sheet of vegetables, and scrape up the browned bits.  Stir the vegetables and juices into the pasta, along with the Parmesan and parlsey, and toss to combine.
• Serve garnished with the extra Parmesan.

Bon appétit!