Pasta with Tomatoes, Zucchini and Toasted Almonds Friday, July 26, 2013 Noon

Ingredients

1 large tomato, seeded and diced or 2 cups cherry tomatoes, halved
2 TBSP minced green onions
1 tsp minced fresh thyme or ½ tsp dry
2 tsp fresh lemon juice
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp sugar
5 tsp extra-virgin olive oil, divided
1 9 oz pkg refrigerated linguine
1 1/2 tsp bottled minced garlic
3 cups chopped zucchini (about 1 pound)
3/4 cup fat-free, less-sodium chicken broth
3 TBSP chopped fresh mint, divided
1/3 cup (1 1/2 ounces) grated fresh Romano cheese
3 TBSP sliced almonds, toasted

Directions

Combine first 7 ingredients in a medium bowl. Add 2 tsps oil, tossing to coat. Cook pasta according to package directions, omitting salt and fat. Drain well. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 TBSP oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 TBSP mint; toss well. Remove from heat; stir in tomato mixture. Spread in a pasta plate; top evenly with remaining 1 1/2 TBSP mint. Sprinkle with cheese and almonds.

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