Archive for May 4th, 2010

I found this one on My Recipes. The colors say spring to me, and it’s fresh and very light. I subbed soy parmesan for the Romano cheese, and used a little less shallots, too.

Pasta with zucchini and toasted almonds

2 cups grape tomatoes, halved

1 tablespoon 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 chicken broth

3 tablespoons chopped fresh mint, divided

1/3 cup grated soy parmesan

3 tablespoons sliced almonds, toasted

Combine the first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan. Add garlic to pan; saute 30 seconds. Add zucchini; saute 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. Plate the pasta; top with remaining mint. Then sprinkle on the cheese and almonds. Makes 4 servings.


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