Fusilli Pasta With Roasted Tomatoes and "Hidden" Zucchini

Ingredients

6 plum tomatoes, halved lengthwise

2 teaspoons Extra Virgin Olive Oil

Salt and pepper, to taste

1/2 cup grated Parmesan cheese, divided

1/4 cup chopped basil

1/2 pound whole wheat fusilli

2 zucchini, grated

2 tablespoons lemon juice

Preparation

Preheat oven to 400 degrees F. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up. Drizzle with oil and season with salt and pepper. Scatter 2 tablespoons Parmesan cheese and 2 tablespoons basil evenly over the top. Roast until juicy and bubbling, about 20 minutes. Set aside.

Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente. Drain and transfer to a large bowl. Add zucchini, lemon juice, remaining 6 tbs of Parmesan and 2 tablespoons basil; toss to combine. Season to taste with salt and pepper. Divide pasta onto four plates, top with tomatoes, and serve.