Rigatoni with Parmesan Broiled Tomatoes and Zucchini

Here's another recipe from my Buying local-Buying fresh experience on Saturday.

1. Begin heating water on the stove and bring to boil.  Cook 1 lb. of rigatoni in water, as directed on package.
2. Slice one zucchini and four tomatoes.  Pour 1 Tbsp. olive oil on baking sheet and layer the zucchini and tomato pieces.  Sprinkle garlic powder, sea salt, and freshly ground black pepper over the tomatoes and zucchini.  Sprinkle 1 cup Parmesan cheese over the zucchini and tomatoes.  Broil until the cheese for approximately 5 minutes, until the cheese is lightly browned.
3. Add tomato and zucchini mixture to rigatoni and gently stir together.
4. Serve with additional Parmesan cheese sprinkled on top.