Photo: Randy Mayor; Styling: Leigh Ann Ross

This Mediterranean-inspired meal comes together in a snap. Serves: 4

Pasta with Zucchini and Toasted Almonds


Olive tapenade breadsticks
Combine 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 15 finely chopped pitted kalamata olives in a small bowl. Spread olive mixture over 1 (11-ounce) can refrigerated breadsticks dough. Twist each breadstick; bake at 375º for 15 minutes or until browned.

March 25, 2010

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