Roasted Zucchini Pasta Salad
, Serves 6 to 8
Warm pasta tossed with oven-roasted zucchini in a lemony tahini-garlic dressing, with sunflower seeds, raisins and Parmesan.
| prepPreheat oven to 450°F / 230°C | |||
| 900 g zucchini, halved lengthwise, sliced 6 mm thick (8 cups) | Toss, roast 450°F / 230°C, 20-25 min | Toss warm pasta, zucchini, seeds, raisins | Stir in cheese & parsley |
| 100 g chopped scallions | |||
| 3 tablespoons extra-virgin olive oil (for roasting) | |||
| Kosher salt and black pepper (for the zucchini) | |||
| 450 g short pasta, such as shells or fusilli | Boil pasta al dente, drain | ||
| 3 tablespoons lemon juice | Whisk dressing until blended | ||
| 3 tablespoons tahini | |||
| 1 tablespoon minced garlic | |||
| 6 tablespoons extra-virgin olive oil (for the dressing) | |||
| 3 tablespoons water | |||
| Kosher salt and black pepper (for the dressing) | |||
| 70 g roasted sunflower seeds | |||
| 80 g golden raisins | |||
| Kosher salt and black pepper (to finish) | |||
| 50 g freshly grated Parmesan | |||
| 25 g chopped parsley | |||
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