Roasted Zucchini and Tomato Pasta

This is a great pasta dish to make in the late summer, when your garden is full.

2 1/2 pounds zucchini, chopped
1 1/2 pounds tomatoes, chopped
3 garlic cloves, finely chopped
5 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 pound linquine
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese, plus more for serving

Preheat oven to 450 degrees. On a rimmed baking sheet, toss the zucchini, tomatoes, garlic, 5 tablespoons oil, salt, and pepper, spread into a single layer, and roast until the vegetables are cooked through and the zucchini is beginning to brown, 20 to 25 minutes, stirring occasionally.
Meanwhile, bring a large pot of water to a boil. Add pasta, and cook until al dente according to package directions, about 12 minutes. Drain pasta and transfer to a large bowl.
Remove vegetables from oven and add to pasta. Toss to combine. Add basil and cheese. Toss to combine. Serve immediately.