Pair flavorful pasta with olive tapenade breadsticks for a superfast and delicious meal in minutes.
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
How to Make It
Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
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.
@Amanda 1277. The recipe does state using all of the olive oil. 2 tsps. to be added to the "next 7 ingredients" (step #1) and then 1 TBLS (3 tsps) to saute the veggies. Not sure it makes much difference in the taste of the final dish.
My husband and I liked this dish and found it a nice summer meal.
Would someone tell me how and when my "name" got changed from BakerCarol to Cooking Crazy???
I used a can of drained, fire-roasted diced tomatoes instead of fresh and dried thyme instead of fresh. Next time, I would probably skip the almonds. I really liked this... more than I thought I would.
This recipe was ok, but I would not make again. It was fairly bland and the sauce is pretty much nonexistent. I think it could be made better if it had a wine sauce (maybe chicken broth and white wine) and then with maybe more chunky veggies and maybe something like shells, like that one other user suggested.
thought this was fabulous. didn't make any changes and it turned out wonderful. the flavors meld well together. and it's nice and light and summery. is definately a keeper for us (hubby loved it). we just had a simple tossed salad w/ this (didn't try the breadsticks this time). only thing is that in the ingredients list it says 5 tsp. of evoo but the recipe only calls for 3. i used the same amount in the tomato mixture and used 2 tsp. for the zucchini saute. i recommend this recipe highly.
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