Saturday, August 8, 2009

Pasta with Zucchini and Toasted Almonds

Okay, so you may have your doubts about this recipe being bland but it is surprisingly flavorful! I even put Italian dressing on our dinner table with the plan of adding it to the kids' servings to spice it up but we all ate it plain. I don't know if it was the fresh grated pecorino Romano cheese on top or the mint and thyme from our garden or just the mix of all the fresh ingredients that gave this such a delicious flavor. I was also happy to find a good recipe that used cherry tomatoes. My six cherry tomato plants are all volunteers and they are regrettably my healthiest tomato plants in the entire garden. Unfortunately they are at this moment spoiling on the vine because I'm having a hard time eating them quick enough. If any of you have some yummy cherry tomato recipes (other than kabobs and green salads) let me know!

Photobucket

Pasta with Zucchini and Toasted Almonds
Photo and Recipe Courtesy of Cooking Light
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons minced shallots
  • 1 teaspoon minced fresh thyme
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon sugar
  • 5 teaspoons extra-virgin olive oil, divided
  • 1 (9-ounce) package refrigerated linguine
  • 1 1/2 teaspoons bottled minced garlic
  • 3 cups chopped zucchini (about 1 pound)
  • 3/4 cup fat-free, less-sodium chicken broth
  • 3 tablespoons chopped fresh mint, divided
  • 1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
  • 3 tablespoons sliced almonds, toasted
1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.

Nutritional Information

Calories: 344
Fat: 12.7g (sat 3.1g,mono 6.6g,poly 2g)
Protein: 14g
Carbohydrate: 45.5g
Fiber: 5.3g
Cholesterol: 58mg
Iron: 3.4mg
Sodium: 601mg
Calcium: 163mg

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