Easy pasta dish and great way to use up plentiful tomatoes and zucchini from your garden or farmer's market!
Preheat oven to 450 degrees.
Spread zucchini half rounds and cherry tomatoes on a sheet pan and toss with 1 tablespoon olive oil and season with salt & pepper. Roast for 10-15 minutes, turning once, until tomatoes begin to burst. Remove & set aside
Meanwhile, bring large pot of water to a boil. Add 1 tablespoon salt (optional) to boiling water and add pasta. Cook approx. 10 minutes until al dente.
While vegetables are roasting and pasta is boiling, heat remaining olive oil in large saute pan over medium heat. Add diced onion and saute 4-5 minutes, then add garlic, and saute 1-2 more minutes until onions are transluscent. Add drained pasta to pan, along with 1/4 cup pasta water. Add roasted zucchini and tomatoes to pan and sprinkle with lemon zest. Toss to combine. Add grated parmesean cheese, optional basil and serve.
Note: If adding basil, use whole small leaves, or cut larger leaves into smaller slivers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 316 | ||
Calories from Fat: 76 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 336.4mg | 12 % | |
Potassium 708.1mg | 19 % | |
Total Carbohydrate 54g | 16 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 50.9g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 316
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