As you eat this unique recipe the juicy, roasted tomatoes break apart into the pasta to make the sauce right on your plate. People at the table might not even notice the extra serving of vegetables you "hid" by grating squash into the pasta, but the flavor will make it a winner.
Home » Recipes » Fusilli Pasta with Roasted Tomatoes and "Hidden" Zucchini
6 plum tomatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1/4 teaspoon fine sea salt
1/2 cup grated Parmesan, divided
1/4 cup chopped fresh basil, divided
8 ounces whole wheat fusilli
2 zucchini or yellow squash, grated
2 tablespoons lemon juice
Ground black pepper, to taste
Preheat the oven to 400°F. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up. Drizzle with oil; sprinkle with salt and pepper. Scatter 2 tablespoons Parmesan and 2 tablespoons basil evenly over top. Roast until juicy and bubbling, about 20 minutes; set aside.
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. Add zucchini, lemon juice, remaining 6 tablespoons Parmesan and 2 tablespoons basil. Toss to combine. Divide pasta among four plates, top with tomatoes and serve.
Per Serving:310 calories (70 from fat), 7g total fat, 2g saturated fat, 10mg cholesterol, 320mg sodium, 50g carbohydrates, (7 g dietary fiber, 7g sugar), 13g protein.
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