For the Burst Tomato and Zucchini (AKA: Roasted Veggies):
Preheat the oven to 425F.
Place the tomatoes, zucchini, shallots, and garlic in a baking dish (I use a 13x9 baking dish). Drizzle the oil over the veggies. Toss the veggies to coat them in the oil. Sprinkle the seasonings (oregano, salt, pepper, and red pepper flakes) over the veggies and toss the ingredients again to combine. Finally, evenly distribute the butter cubes over the veggies.
Bake the veggie mixture, uncovered, for 35-40 minutes, until the tomatoes begin to "burst" or crack.
For the Pasta:
While the veggies roast, cook the pasta according to the directions on the package. Before draining the pasta water, reserve 1/2 cup of the water and set aside. Drain the pasta (reserving the previously-mentioned water) and set aside.
To Assemble the Pasta:
Pour the noodles into a large bowl, along with the roasted tomato veggie mixture (and the juices in the pan from roasting), followed by the reserved pasta water, cheese, arugula, and basil. Toss the pasta to combine the ingredients and slightly wilt the greens. Serve immediately with extra parmesan cheese, if desired. The pasta also makes for a great leftover option--hello, lunch!
Notes
*I usually go with salted butter since Costco only sells Salted Kerrygold Butter (and that's where I stock up on butter). Salted or unsalted will work here. If you're using unsalted butter, you may just need to add a bit more salt at the end when you taste the dish (depending on if you're salting your pasta water and how much salt you add).*Chiffonade is a technique used to cut basil leaves. Here's a great tutorial to help master this technique. I use Jovial Spaghetti (einkorn or brown rice) to make this meal. It's my favorite store-bought pasta.