Penne with roasted zucchini & bread crumbs
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 850.8
- Total Fat: 39.8 g
- Cholesterol: 170.8 mg
- Sodium: 2,099.1 mg
- Total Carbs: 75.4 g
- Dietary Fiber: 3.2 g
- Protein: 47.1 g
View full nutritional breakdown of Penne with roasted zucchini & bread crumbs calories by ingredient
Introduction
This was based off a women'd day recipe (http://www.womansday.com/Recipes/Spaghetti-with-Roasted-Zucchini-Recipe.html), but modified with the beachers cheese, longastinos, and baking the pasta. This was based off a women'd day recipe (http://www.womansday.com/Recipes/Spaghett
i-with-Roasted-Zucchini-Recipe.html), but modified with the beachers cheese, longastinos, and baking the pasta.
Number of Servings: 2
Ingredients
-
Penne pasta (uncooked), 6 oz
Olive Oil, 2 tbsp
Italian seasoning (or Mrs. Dash (R) Garlic & Herb Seasoning Blend), 2 tsp
Heavy cream, 2 T
Beecher's Flagship Handmade Cheese, grated, 2 oz
White Bread, 1 slice, large
Garlic, 2 clove
Parmesan Cheese, grated, .5 cup
Zucchini, 2 cup, sliced
Pepper, red or cayenne, .25 tsp
Salt, Kosher 1 tsp
Shrimp, 4 oz (I use longastinos from Costco but med. shrimp would work too)
Lemon Peel, .5 tbsp
Directions
Recipe Preparation
1.Heat oven to 425°F. Cook the pasta according to package directions. Drain the pasta and place in baking dish. Toss the pasta with 1 Tbsp of the oil, 1.5 tsp italian seasoning (or mrs. dash garlic and herb seasoning blend), heavy cream, and grated Beechers cheese. Place on bottom rack of oven.
2.Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.
3.In a large bowl, toss the zucchini, red pepper, remaining 1 Tbsp oil and salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on a rimmed baking sheet and roast until the zucchini is tender and golden brown, 10 to 12 minutes.
4. Remove zucchini from oven. Add longastinos (shrimp) to pasta and place on middle rack. bake an additional 5 minutes. Stir zucchini mixture into pasta. Grate a small amount of parmesan on top and broil until cheese browns.
5. Remove from oven and sprinkle with .5 tsp italian seasoning and lemon zest
Serving Size: 2 servings
1.Heat oven to 425°F. Cook the pasta according to package directions. Drain the pasta and place in baking dish. Toss the pasta with 1 Tbsp of the oil, 1.5 tsp italian seasoning (or mrs. dash garlic and herb seasoning blend), heavy cream, and grated Beechers cheese. Place on bottom rack of oven.
2.Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.
3.In a large bowl, toss the zucchini, red pepper, remaining 1 Tbsp oil and salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on a rimmed baking sheet and roast until the zucchini is tender and golden brown, 10 to 12 minutes.
4. Remove zucchini from oven. Add longastinos (shrimp) to pasta and place on middle rack. bake an additional 5 minutes. Stir zucchini mixture into pasta. Grate a small amount of parmesan on top and broil until cheese browns.
5. Remove from oven and sprinkle with .5 tsp italian seasoning and lemon zest
Serving Size: 2 servings