RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Pasta with Zucchini and Roasted Garlic - pareve
Helpful Hint What to Do with Leftovers: leftover pasta can make a nice chilled pasta salad. Stretch the leftovers by adding a can of drained and chilled blackbeans or chick peas. Pasta with Zucchini and Roasted Garlic (Vegetarian) Prep time: 30 min Cook time: 15 min Servings: 4 Calories: 477 Ingredients: 1 lb rotini type pasta, uncooked 8 cloves garlic, peeled 1/2 tsp dried thyme 1/2 tsp dried rosemary, crushed 2 tbsps vegetable oil 3 medium zucchinis, coarsely grated Directions: 1.Preheat oven or toaster oven to 450º. 2.Lay a 12-inch square piece of foil on the counter and put the garlic on it. 3.Sprinkle the thyme and rosemary over the garlic. 4.Pour the oil over the garlic and herbs. 5.Draw up the edges of the foil and make a sealed packet. 6.Bake 20 minutes. 7.While the garlic is baking, cook pasta according to package directions. 8.Two minutes before pasta is done, add the zucchini (about 5-6 cups) to the pasta cooking water. 9.Cook two minutes. 10.Drain zucchini and pasta. 11.Open the foil and mash the garlic lightly with a spoon. 12.Toss with the pasta and zucchini, season with salt and pepper and serve. Calories from protein:12% Calories from carbohydrates:70% Calories from fat:15% SOURCE: National Pasta Association. Copyright 1996.
