PASTA WITH ROASTED TOMATOES AND ZUCCHINI

  • Number of Servings: 4
Ingredients
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
Directions
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.

Servings Per Recipe: 4
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

Member Reviews