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“One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.”

Ingredients – Serves 4

  • 6 cherry tomatoes, halved lengthwise
  • 2 teaspoons extra virgin olive oil
  • Salt to taste
  • Cayenne pepper to taste
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped basil, divided
  • 1/2 pound whole wheat fusilli
  • 2 zucchini or yellow squash, grated
  • 2 tablespoons lemon juice

Preparation

  1. Preheat oven to 400°F. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up. Drizzle with oil; season with salt and pepper.
  2. Scatter 2 tablespoons Parmesan cheese and 2 tablespoons basil evenly over top. Roast until juicy and bubbling, about 20 minutes; set aside.
  3. Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente, 10 to 12 minutes. Drain and transfer to a large bowl.
  4. Add zucchini, lemon juice, remaining 6 tablespoons parmesan cheese and 2 tablespoons basil. Toss to combine. Season to taste with salt  and cayenne pepper. Divide pasta onto four plates, top with tomatoes.

JKM

Recipe Reference wholefoods.com

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