Roasted Summer Vegetable Pasta with Halloumi

By Leite's Culinaria

Ingredients

8 ounces halloumi cheese*
1 pint (12 oz) cherry tomatoes
1 (12 oz) broccoli crown
1 (12 oz) medium zucchini
3 cloves garlic
2 tablespoons olive oil (plus more to serve)
1/2 teaspoon salt (plus more for the pasta water)
1/4 teaspoon red pepper flakes (optional)
12 ounces short pasta (such as fusilli or penne)
Zest and juice of one lemon
1/4 cup chopped fresh parsley or fresh basil (or a combination, for serving)

Prep Time30mins
Cook Time30mins
Servings4

Instructions

Preheat the oven to 400°F (200°C).

Prepare your vegetables. Halve any tomatoes that are larger than bite-size, chop broccoli florets into bite-sized pieces, no larger than 1 inch (25 mm), cut zucchini in half lengthwise then into 1/2 inch (12 mm) thick half-moons, and peel, smash, and roughly chop the garlic.

In a large baking dish or roasting pan, combine the vegetables and halloumi. Drizzle with olive oil, and sprinkle with salt and red pepper flakes, if using. Toss to combine, then spread in an even layer.

Roast vegetables and cheese, tossing once, until the vegetables and cheese begin to brown, 30 to 35 minutes.

While the vegetables are roasting, bring a large pot of heavily salted water to a boil. Cook pasta according to package directions, then drain, reserving 1/2 cup of pasta water.

Pour drained pasta into the baking dish, slowly add up to a 1/2 cup of the cooking water, tossing vegetables until everything is glossy.

Stir in lemon zest and juice, serve topped with chopped herbs and a drizzle of olive oil.