Rating: 3.5 stars
32 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 1

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

Recipe by Cooking Light June 2009

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Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
total:
20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

Nutrition Facts

344 calories; fat 12.7g; saturated fat 3.1g; mono fat 6.6g; poly fat 2g; protein 14g; carbohydrates 45.5g; fiber 5.3g; cholesterol 58mg; iron 3.4mg; sodium 601mg; calcium 163mg.
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