Heirloom Wheat Campanelle with Zucchini and Herbs

Ingredients:
16oz Pastificio Boulder Heirloom Wheat Campanelle
2lbs of zucchini (and/or summer squash)
1/2 cup extra virgin olive oil
4 cloves of garlic (diced)
A small bunch of mint (or parsley) Salt
Black pepper

How To:
Turn oven on (375F)
Wash zucchini and cut them in 1/4" cubes
Toss them with 1/4 cup of extra virgin olive oil, salt and pepper
Line baking sheet with parchment paper, spread zucchini cubes on it.

Bake for about 30-45' or till when cubes are golden brown Bring 4 quarts of water and plenty of salt to a boil Dice garlic, sautee it with the rest of the olive oil till golden. Cook pasta as per pasta box instructions
Once pasta is al dente (a bit less cooked as you would like), transfer it with a spider to the saucepan with garlic and add a 1/4 cup of pasta water. Toss it vigorously (just moving the saucepan back and forth, don't use any utensils). Add roasted zucchini. Sprinkle with thinly sliced mint or parsley and Parmigiano Reggiano cheese. Serve it warm or at room
temperature.

Buon appetito!