Tortellini with Roasted Zucchini

I adapted this recipe from one I found in Health Magazine years ago.  It surprises me every time I make it because it tastes so good.  Zucchini is not exactly my family’s favorite ingredient, but in this context it’s delightful.  Plus, it makes me feel good tossing vegetables and fresh Parmesan together willy-nilly as if wonderful dishes just jumped into bowls spontaneously.  There’s no sauce.  It’s just naked pasta and garden goodness.  Why can’t every meal be this easy?

Tortellini with Roasted Zucchini

4 small zucchini, sliced
2T olive oil
1 t dried red chili flakes
1/3 cup Parmesan
¼ t pepper
2T salt
2 cloves garlic
 
1lb. tortellini
1/3 c more Paremsan

Preheat oven to 400 degrees

Bake zucchini and toppings for 20 min. tossing halfway.

Cook according to package directions

*Toss with Zucchini, more Parmesan, and some extra virgin olive oil