Pasta with Zucchini and Toasted Almonds |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Pair flavorful pasta with olive tapenade breadsticks for a superfast and delicious meal in minutes. Ingredients:
2 cups cherry tomatoes, halved |
2 tablespoons minced shallots |
1 teaspoon minced fresh thyme |
2 teaspoons fresh lemon juice |
3/4 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon sugar |
5 teaspoons extra-virgin olive oil, divided |
1 (9-ounce) package refrigerated linguine |
1 1/2 teaspoons bottled minced garlic |
3 cups chopped zucchini (about 1 pound) |
3/4 cup fat-free, less-sodium chicken broth |
3 tablespoons chopped fresh mint, divided |
1/3 cup (1 1/2 ounces) grated fresh pecorino romano cheese |
3 tablespoons sliced almonds, toasted |
Directions:
1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.
4. Olive tapenade breadsticks: Combine 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 15 finely chopped pitted kalamata olives in a small bowl. Spread olive mixture over 1 (11-ounce) can refrigerated breadsticks dough. Twist each breadstick; bake at 375° for 15 minutes or until browned.
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