Pasta with Zucchini & Roasted Garlic
Yield
8 servingsPrep
25 minCook
20 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, rotini
twists or spirals; uncooked |
|
| 8 | cloves |
garlic
peeled |
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
rosemary leaves
dried, crushed |
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | medium |
zucchini
coarsely grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, rotini
twists or spirals; uncooked |
|
| 8 | cloves |
garlic
peeled |
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
rosemary leaves
dried, crushed |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3 | medium |
zucchini
coarsely grated |
|
Directions
Preheat oven or toaster oven to 450℉ (230℃).
Lay a 12-inch square piece of foil on the counter and put the garlic on it.
Sprinkle the thyme and rosemary over the garlic.
Pour the oil over the garlic and herbs.
Draw up the edges of the foil and make a sealed packet.
Bake 20 minutes.
While the garlic is baking, cook pasta according to package directions.
Two minutes before pasta is done, add the zucchini to the pasta cooking water.
Cook two minutes.
Drain zucchini and pasta.
Open the foil and mash the garlic lightly with a spoon.
Toss with the pasta and zucchini, season with salt and pepper and serve.
