Creamy Pasta With Roasted Zucchini, Almond & Basil
Roasted zucchini and almond with whole wheat pasta, topped with creamy basil sauce.
Yield
2 servingsPrep
10 minCook
25 minReady
46 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
zucchini
cut into 1/2-inch cubes, 2 medium ones |
|
| 1 ½ | tablespoons |
olive oil
|
|
| ¾ | teaspoon |
kosher salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 2 | tablespoons |
almonds
slivered |
|
| ⅓ | cup |
cream
|
|
| 1 | strip |
basil
with leaves and stem |
*
|
| 3 | tablespoons |
goat (chevre) cheese
|
*
|
| ½ | teaspoon |
lemon zest
finely grated |
|
| 6 | ounces |
spaghetti
whole wheat, or linguine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
zucchini
cut into 1/2-inch cubes, 2 medium ones |
|
| 23 | ml |
olive oil
|
|
| 3.8 | ml |
kosher salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 3E+1 | ml |
almonds
slivered |
|
| 79 | ml |
cream
|
|
| 1 | strip |
basil
with leaves and stem |
*
|
| 45 | ml |
goat (chevre) cheese
|
*
|
| 2.5 | ml |
lemon zest
finely grated |
|
| 173.4 | ml/g |
spaghetti
whole wheat, or linguine |
|
Directions
Preheat oven to 500 degrees.
Add the zucchini and oil with ½ teaspoon salt and pepper in a medium bowl, toss to coat.
Place zucchini on a baking sheet in a single layer.
Roast, tossing occasionally, until golden and tender, about 25 minutes.
Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes, alternatively you can use toaster oven under 350℉ (180℃) degree for about 20 minutes.
Transfer to a small bowl.
Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to ¼ cup, 6 to 8 minutes.
Stir in the goat cheese and keep whisking until the sauce is smooth.
Remove from heat, stir in lemon zest and ¼ teaspoon salt.
Cover and keep warm.
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions.
Drain well.
Toss the pasta with the cream sauce.
Serve topped with the roasted zucchini and almonds.
