Makes 4-6 servings
Total Time: about 35 minutes
- 1 lb whole-wheat penne
- 1 pint cherry tomatoes, cut in half
- 1 large zucchini, cut into 3/4-inch cubes
- 1 medium red onion, peeled, root end left intact
- 4 garlic cloves, unpeeled
- 8 oz cremini mushrooms, cleaned and cut into 1/4-inch sliced
- 6 oz canned or jarred artichoke hearts, drained and quartered
- 1 tsp red pepper flakes
- 1 1/2 tsp kosher salt
- freshly ground black pepper
- 4 Tbsp extra virgin olive oil, plus more, as needed
- 1 Tbsp unsalted butter
- 3 oz grated Pecorino Romano
Preheat the oven to 425F (220C). Bring a large pot of water to boil for the pasta.
Cut the onion in half through the root, then slice each half into quarters. Place on a baking sheet along with the cherry tomato halves, zucchini, and garlic cloves (use two baking sheets in necessary). Toss the vegetables with 3 tablespoons of olive oil, 1 teaspoon of salt, red pepper flakes, and ground black pepper to taste. Roast in the oven for 20-25 minutes, or until brown in spots.
Meanwhile, cook the pasta until al dente and drain. Put pasta into a large serving bowl and keep warm (you can toss with a few drizzles of olive oil to keep the noodles from sticking to each other, if needed).
While the vegetables and pasta are cooking, heat the remaining tablespoon of olive oil and the butter over medium-high heat. Add the mushrooms, season with 1/2 teaspoon of salt, and cook until the juices have evaporated and the mushrooms are beginning to brown. Remove the roasted garlic from their peels and add to the mushrooms, stirring to combine. Add the chopped artichoke hearts to warm. Transfer the mushroom mixture and any leftover fat to the pasta, along with the roasted vegetables and any leftover juices. Add the grated cheese and drizzle with a little extra olive oil, if you wish. Taste for seasonings and serve.