PASTA WITH ROASTED TOMATOES AND ZUCCHINI
- Number of Servings: 4
Ingredients
Directions
6 plum tomatoes, halved lengthwise 2 teaspoons extra virgin olive oil Salt and ground black pepper to taste 1/2 cup grated Parmesan cheese, divided 1/4 cup chopped basil, divided 1/2 pound whole wheat fusilli 2 zucchini or yellow squash, grated 2 tablespoons lemon juice
Preheat oven to 400°F. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up. Drizzle with oil; season with salt and pepper. Scatter 2 tablespoons Parmesan and 2 tablespoons basil evenly over top. Roast until juicy and bubbling, about 20 minutes; set aside. Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente, 10 to 12 minutes. Drain and transfer to a large bowl. Add zucchini, lemon juice, remaining 6 tablespoons Parmesan and 2 tablespoons basil. Toss to combine. Season to taste with salt and pepper. Divide pasta onto four plates, top with tomatoes and serve.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KATSMEYOW.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KATSMEYOW.
Nutritional Info Amount Per Serving
- Calories: 291.7
- Total Fat: 5.7 g
- Cholesterol: 9.9 mg
- Sodium: 244.3 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 8.3 g
- Protein: 14.3 g
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