Pasta with Creamy Zucchini Sauce

6 servings

prepPreheat oven to 425°F / 220°C
1 medium onion, cut into 1/2-inch pieces	Toss vegetables with oil & seasoning, roast 425°F / 220°C, 25 min	Blend roasted vegetables with broth & Parmesan until smooth	Toss pasta into sauce, loosen with reserved water as needed
6 cloves garlic, smashed
24 oz / 680 g zucchini, skin on, cut into 1/4-inch slices
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt and black pepper to taste
1/2 cup / 120 ml chicken or vegetable broth
1/2 cup / 50 g fresh grated Parmesan cheese
1 lb / 455 g pasta (such as cavatappi, fusilli or rigatoni)	Cook pasta al dente, reserve pasta water

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