Spaghetti with Roasted Zucchini
From Woman's Day Magazine
12 oz whole-wheat spaghetti
3 Tbsp olive oil
2 1/2-in.-thick slices fresh bread, torn into 1-in. pieces
2 cloves garlic, smashed
4 small zucchini (about 1 lb total), sliced 1/4 in. thick
1/4-1/2 tsp crushed red pepper
1/4 cup grated Parmesan (1 oz)
1/4 cup flat-leaf parsley, chopped
1 Tbsp grated lemon zest
1) Heat oven to 425 degrees. Cook the pasta according to package directions. Drain the pasta and return it to the pot. Toss the pasta with 1 Tbsp of the oil.
2) Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.
3) In a large bowl, toss the zucchini, red pepper, remaining 2 Tbsp oil and 1/2 tsp salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on 2 rimmed baking sheets and roast until the squash is tender and golden brown, 10-12 minutes.
4) Toss the pasta with the zucchini mixture, parsley, and lemon zest.
•I halved the recipe & we still have leftovers.
•I used a mixture of zucchini and yellow squash.
•I prepped my vegetables before hand. They roasted at the same time the spaghetti was cooking finishing at the same time, making my life a little bit easier.
•This would be a fantastic dish to add mushrooms or diced tomatoes.
•Unless you really like lemony pasta, don't go overboard on the zesting of the lemon.