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Pasta with Zucchini and Toasted Almonds

Pasta with Zucchini and Toasted Almonds
Photo: Randy Mayor; Stylist: Leigh Ann Ross
Prep time 20 mins
Yield

4 servings

Pair flavorful pasta with olive tapenade breadsticks for a superfast and delicious meal in minutes.

Ingredients

  • 2 cups cherry tomatoes, halved
  • 2 tablespoons minced shallots
  • 1 teaspoon minced fresh thyme
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon sugar
  • 5 teaspoons extra-virgin olive oil, divided
  • 1 (9-ounce) package refrigerated linguine
  • 1 1/2 teaspoons bottled minced garlic
  • 3 cups chopped zucchini (about 1 pound)
  • 3/4 cup fat-free, less-sodium chicken broth
  • 3 tablespoons chopped fresh mint, divided
  • 1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
  • 3 tablespoons sliced almonds, toasted

Nutrition Information

  • calories 344
  • fat 12.7 g
  • satfat 3.1 g
  • monofat 6.6 g
  • polyfat 2 g
  • protein 14 g
  • carbohydrate 45.5 g
  • fiber 5.3 g
  • cholesterol 58 mg
  • iron 3.4 mg
  • sodium 601 mg
  • calcium 163 mg

How to Make It

  1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.

  2. Cook pasta according to package directions, omitting salt and fat. Drain well.

  3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.

  4. 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 375° for 15 minutes or until browned.