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1 lb. zucchini trimmed medium  cut 1/4 “ thick rounds

6 garlic cloves peeled halved or chop  UR choice

4 shallots large halved slice thinly

4 T. olive oil divide

Red crushed pepper flakes to UR taste a must

1 lb. boxes ziti cooked  drained reserve 2/3 c. water

1/2 c. basil fresh chopped divide

2/3 c. Pecorino -romano or parmesan cheese grated

See Notes for adding seafood.

Preheat oven to 400° F.

In a bowl -toss well together zucchini –garlic-shallot-with 3T. oil ñ crushed red pepper.  Spread on large rimmed baking sheet -sprinkle with salt ñ pepper. Roast veggies until tender turning often about 25 to 20 minutes.

 Place cooked drained  ziti with 1 T. oil back into pan –add the roasted veggies with some cooking water about 1/8 c. –stir well over medium heat until heated through.  Add the basil ñ cheese.  Toss well add rest of cooking liquid by tablespoonfuls to moisten if this is too dry.  Taste –season with salt ñ pepper -remove to large platter serve. Sprinkle with fresh basil

Note~  *cook some shrimp or scallops ñ throw over the top of all. What a delicious meal.  Sometimes with the reserved water I add melt butter to make it richer.  This is a great dish if U double it at large gatherings Hj.