Spaghetti with Roasted Zucchini
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
It's hard to trump tasty strands of spaghetti, but this zucchini topping just might. Tossed with garlicky homemade bread crumbs, crushed red pepper, oil and salt, and baked until golden brown, it's utterly delectable.
Ingredients
12 oz. spaghetti
3 tbsp. olive oil
2 1/2 slice fresh bread
2 clove garlic
4 small zucchini (about 1 lb total)
1/4 to 1/2 tsp crushed red pepper
kosher salt
1/4 c. grated Parmesan (1 oz)
1/4 c. flat-leaf parsley
1 tbsp. grated lemon zest
Instructions
Heat oven to 425 °F. Cook the pasta according to package directions. Drain the pasta and return it to the pot. Toss the pasta with 1 Tbsp of the oil.
Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.
In a large bowl, toss the zucchini, red pepper, remaining 2 Tbsp oil and 1/2 tsp salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on 2 rimmed baking sheets and roast until the zucchini is tender and golden brown, 10 to 12 minutes.
Toss the pasta with the zucchini mixture, parsley and lemon zest.
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