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Creamy Pasta With Roasted Zucchini, Almond and Basil

Creamy Pasta With Roasted Zucchini, Almond and Basil Creamy Pasta With Roasted Zucchini, Almond and Basil Creamy Pasta With Roasted Zucchini, Almond and Basil

Roasted zucchini and almond with whole wheat pasta, topped with creamy basil sauce.













Trans-fat Free, High Fiber


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
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 53937% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 924mg 39%
Total Carbohydrate 24g 24%
Dietary Fiber 5g 22%
Sugars g
Protein 31g
Vitamin A 13% Vitamin C 54%
Calcium 10% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

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