- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 210.0
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 5.0 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 2.0 g
- Protein: 7.0 g
Pasta with Zucchini & Roasted GarlicSubmitted by: DOREEWILL
IntroductionI got the main part of this recipe from a website called: Just Pasta Recipes. I made some adjustments of my own. I got the main part of this recipe from a website called: Just Pasta Recipes. I made some adjustments of my own.
1 lb Rotini or Twists or Spirals; uncooked
8 md Clove garlic; peeled
1/2 ts Dried thyme
1/2 ts Dried rosemary; crushed
2 tb Vegetable oil
2-3 md Zucchini; coarsely grated (about 2-3 cups)
Â½ - 1 can Cream of mushroom (or Chicken) soup, slightly thinned with water depending on how much you want.
Lay a 12-inch square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet. Bake 15 - 20 minutes.
While the garlic is baking cook pasta according to package directions. Two minutes before pasta is done, add the zucchini to the pasta cooking water. Cook two minutes.
Drain zucchini and pasta, add soup.
Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini mix, season with salt and pepper and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user DOREEWILL.