Pasta: Ziti with Roasted Zucchini (Serves 6 as main course)

2 pounds medium zucchini, trimmed and cut into 1/4" thick rounds
12 garlic cloves, peeled and halved
8 large shallots, peeled, halved, thinly sliced
7 T evoo, divided
1/2 t dried crushed red pepper
2 pound box ziti, cooked and drained
3/4 cup reserved cooking liquid (from pasta)
1 cup chopped fresh basil, divided
3/4 cup grated Pecorino Romano

Preheat oven to 400 F.  Toss zucchini, garlic, shallots, 5 T oil, and red pepper flakes in bowl.  Spread on 2 large rimmed baking sheets, sprinkle with s & p.  Roast vegs until tender, turning occasionally, 30-35 minutes.
Toss cooked pasta in large bowl with 1 T oil..  Transfer 1/2 pasta (8 cups) to another bowl;  cool, stirring occasionally.  Cover and chill, reserving for another purpose.
Place remaining pasta in large pot, add roasted vegs, 1/4 cup pasta cooking liquid, and 1 T oil.  Stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding remaining cooking liquid by tablespoonsful to moisten if dry.  Season with s & p.  Transfer pasta to large platter.  Sprinkle with remaining 1/4 cup basil.