creamy tomato and white bean pasta

0 Heat the oven to 400°F. Set the goat cheese on the counter to come to room temperature.
1 Drizzle 2 tablespoons of the oil into a 13-by-9-inch baking dish. Add the tomatoes, zucchini, garlic, salt, red pepper flakes, and several grinds black pepper and toss to coat. Do your best to arrange the tomatoes cut side up. Drizzle with remaining olive oil.
2 Roast until bubbling, 20 to 25 minutes. Meanwhile, cook pasta in salted boiling water according to package directions.
3 Remove the baking dish from the oven, lightly mash tomatoes with a fork, add beans, and stir to combine. Return to oven for 5 minutes.
4 Add half the goat cheese and half the basil to the baking dish and stir until the goat cheese has melted and created a creamy sauce. Taste and season with more salt if needed.
5 Add the cooked pasta and toss to coat. Crumble in the rest of the goat cheese so you get little pockets in every bite.
6 Divide between bowls and top with remaining basil.