Friday, September 10, 2010

Working Mom's Recipe of the Week

Pasta with Zucchini
Servings = 4
Time = 20 min

2 c cherry tomatoes, halved
2 T minced shallots
1 tsp minced fresh thyme
2 tsp lemon juice
3/4 tsp salt
1/2 tsp pepper
1/4 tsp sugar
5 tsp olive oil, divided
9-oz refrigerated linguine
2 minced garlic cloves
3 c chopped zucchini (1 lb)
3/4 c chicken broth (or veggie broth)
1/3 c Romano cheese, grated
3 T sliced almonds

Combine first 7 ingredients, through sugar, in a medium bowl. Add 2 tsp oil and toss to coat. Cook pasta according to package directions, omitting oil. Drain. In a large skillet, over medium-high heat, add 1 T oil and garlic. Saute 30 seconds. Add zucchini; saute 30 seconds. Add broth; bring to simmer. Stir in pasta. Remove from heat. Add zucchini to tomato mixture - stir. Sprinkle with cheese and almonds - serve with more cheese.

Notes - You can use diced onion instead of shallot.

From: Cooking Light, June 2009

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