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Spaghetti with roasted zucchini Recipe

   
 

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     Spaghetti with roasted zucchini

Category   Entrees - Maindishes
Sub Category   None
Servings   4 servings
Preptime   10 minutes

Ingredients
12 oz. spaghetti
3 T. olive oil
2- 1/2 in-thick slices fresh bread, torn into 1-in. pieces
2 cloves garlic, smashed
4 small zucchini (1 lb), sliced 1/4 in-thick
1/4 to 1/2 t. crushed red pepper
kosher salt
1/4 c. grated parmesan
1/4 c. flat-leaf parsley, chopped
 
1 T. grated lemon zest

Instructions
Heat oven to 425F. cook the pasta according to package directions. Drain the pasta and return to the pot. Toss the pasta with 1 T. of oil. Meanwhile, in the food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped. In a large bowl, toss the zucchini, red pepper, remaining 2 T. oil and 1/2 t. salt. Add the parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on 2 rimmed baking sheets and roast until the zucchini is tender and golden brown, 10-12 minutes. Toss the pasta with the zucchini mixture, parsley and lemon zest.


Originally Submitted
12/31/2012





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