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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A refreshing light pasta using garden vegetables and herbs for the sauce. With a nice crusty loaf of bread, this makes a great summer meal! Although meatless, you could easily add grilled chicken breast to make this a heavier course. :) Ingredients:
3/4 lb cherry tomatoes, cut in half |
3/4 lb fresh zucchini, cut into thin rounds |
coarse salt |
2 tablespoons extra virgin olive oil |
3/4-1 tablespoon chopped garlic |
1 1/2 teaspoons crushed red pepper flakes (optional) |
2 tablespoons extra virgin olive oil |
1/2 cup vegetable broth (chicken broth o.k.) |
1/2 cup tomato juice |
4 sun-dried tomatoes, cut in julienne slice |
1/4 cup chopped pitted black olives |
1 cup chopped fresh mixed herbs (such as basil, marjoram, oregano, mint, chervil, chives, and tarragon) |
14 ounces spaghetti |
romano cheese or parmesan cheese (optional) |
Directions:
1. Preheat broiler.
2. Line baking sheet with aluminum foil; curl edge of foil to catch vegetable juices.
3. Place tomatoes and zucchini on baking sheet; brush zucchini lightly with olive oil; sprinkle both vegetables lightly with coarse salt.
4. Place under broiler and cook until they are slightly softened; remove and set aside.
5. Heat oil in saucepan; add garlic and red pepper, cooking until fragrance is released; reduce heat; then add remaining oil, vegetable broth, tomato juice, and sun-dried tomatoes, cooking until tomatoes are tender and volume of liquid is reduced to about 1/2-2/3 cup.
6. Add olives and herbs and heat until herbs release their fragrance; remove from heat.
7. Cook pasta in boiling salted water until al dente; drain.
8. Mix spaghetti with the sauce and serve topped with the broiled vegetables and the juices from that pan.
9. Garnish with grated cheese, if you desire.
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