Lunch: Spaghetti with Roasted Zucchini

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.

This recipe includes superfoods such as:

Lemon

Health benefits of Spaghetti with Roasted Zucchini

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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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