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Pasta with Roasted Tomatoes and Zucchini

by | Jul 4, 2017 | CSA Member Updates, Recipes

Found on the web-site SparkRecipes, this is an excellent side dish to serve with chicken or beef.

Servings: 4

6 tomatoes, cut into thick slices
2 teaspoons extra virgin olive oil
Salt and ground black pepper to taste
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped basil, divided
1/2 pound whole wheat fusilli (rotini or spiral pasta)
2 zucchini or yellow squash, grated
2 tablespoons lemon juice

1. Preheat oven to 400 degrees Fahrenheit. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up.
2. Drizzle with oil; season with salt and pepper. Scatter 2 tablespoons Parmesan and 2 tablespoons basil evenly over top.
3. Roast until juicy and bubbling, about 10 minutes; set aside.
4. Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente, 10 to 12 minutes.
5. Drain and transfer to a large bowl. Add zucchini, lemon juice, remaining 6 tablespoons Parmesan and 2 tablespoons basil. Toss to combine.
6. Season to taste with salt and pepper. Divide pasta onto four plates, top with tomatoes and serve.


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