Woman's Day Roasted Zucchini And Spaghetti
Created by dienia b on February 14, 2023
- Servings: 4
- Prep Time: 9m
- Cook Time: 45m
- Recipe #40151
Ingredients
- 12 ounces dry spaghetti
- 6 cups water, boiling
- 1 teaspoon salt
- Roast:
- 3 tablespoons olive oil
- 3 ounces white bread,(3 slices)
- 2 cloves garlic
- 1 pound zucchini ,sliced thin
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- Garnish:
- 1 ounce parmesan cheese, grated, (1/4 cup)
- 1/4 cup flat-leaf parsley, chopped
- 1 tablespoon lemon zest, grated
- 1 tablespoon lemon juice
How to Make
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Step 1: Heat oven to 425°F.
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Step 2: Cook the pasta according to package directions.
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Step 3: In heavily salted boiling water
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Step 4: Drain the pasta and return it to the pot.
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Step 5: Toss the pasta with 1 Tablespoon of the olive oil.
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Step 6: Meanwhile
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Step 7: In a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.
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Step 8: In a large bowl, toss the zucchini, red pepper to taste, remaining 2 tablespoons oil and seasoning to taste.
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Step 9: Add the Parmesan and bread crumb mixture and toss to combine.
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Step 10: Spread the zucchini mixture on 2 rimmed Pam sprayed baking sheets and roast until the zucchini is tender and golden brown, 10 to 12 minutes
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Step 11: Toss the pasta with the zucchini mixture, parsley and lemon juice and zest.
Nutritional Facts
- Serving Size: 1 (644 g)
- Calories 445.3
- Total Fat - 13.3 g
- Saturated Fat - 2.6 g
- Cholesterol - 4 mg
- Sodium - 818.5 mg
- Total Carbohydrate - 71.2 g
- Dietary Fiber - 2.2 g
- Sugars - 4.2 g
- Protein - 18 g
- Calcium - 146.6 mg
- Iron - 4.1 mg
- Vitamin C - 26 mg
- Thiamin - 0.5 mg