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Spaghetti with Roasted Zucchini Recipe


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     Spaghetti with Roasted Zucchini

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   4
Preptime   20

12 oz. spaghetti
3 tbsp. olive oil
2 slice fresh bread
2 clove garlic
4 small zucchini (about 1 lb total)
to 1/2 tsp crushed red pepper
c. grated Parmesan (1 oz)
c. flat-leaf parsley
1 tbsp. grated lemon zest

Heat oven to 425F. Cook the pasta according to package directions. Drain the pasta and return it to the pot. Toss the pasta with 1 Tbsp of the oil. Meanwhile, in a 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 Tbsp oil and tsp 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 to 12 minutes. Toss the pasta with the zucchini mixture, parsley and lemon zest.

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