A Must

This simple pasta dish is possibly one of the best things we've made recently. We were looking for something easy and fresh, and that's exactly what this dish is. Every component, from the zucchini and tomatoes to the mint and almonds, combine to create pasta perfection.


Pasta with Zucchini and Toasted Almonds (Cooking Light, June 2009)

2 cups cherry tomatoes, halved
2 Tbs. minced shallots
1 tsp. minced fresh thyme [we just used dried]
2 tsp. fresh lemon juice
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. sugar
5 tsp. extra-virgin olive oil, divided
1 (9-oz.) package refrigerated linguine
1 1/2 tsp. bottled minced garlic
3 cups chopped zucchini (about 1 lbs.)
3/4 cup fat-free, less-sodium chicken broth [or vegetable broth]
3 Tbs. chopped fresh mint, divided
1/3 cup (1 1/2 oz.) grated fresh pecorino Romano cheese
3 Tbs. sliced almonds, toasted

1. Combine first 7 ingredients in a medium bowl. Add 2 tsp. oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 Tbs. oil to pan, swirling to coat. Add garlic to pan; saute 30 seconds. Add zucchini; saute 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 Tbs. mint; toss well. Remove from heat; stir in tomato mixture in each of 4 bowls; top evenly with remaining 1 1/2 Tbs. mint. Sprinkle each serving with 4 tsp. cheese and 2 tsp. almonds.