Creamy Pasta With Roasted Zucchini, Almond and Basil
Roasted zucchini and almond with whole wheat pasta, topped with creamy basil sauce.
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 328g (11.6 oz)
