Zucchini and Roasted Tomatoes With Pasta and Dried Olive Flavor Shake
You can never have too many side dish recipes, so give Zucchini and Roasted Tomatoes With Pastan and Dried Olive Flavor Shake a try. This recipe serves 3 and costs $3.88 per serving. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 370 calories, 7g of protein, and 29g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. 54 people were impressed by this recipe. If you have kosher salt, olive oil, fresh rosemary leaves, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. With a spoonacular score of 95%, this dish is excellent. Try Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus, Pasta with Roasted Broccoli, Sun-Dried Tomatoes and Mozzarella, and Dried Olive and Miso Shake (The Best Vegan Parmesan Substitute) for similar recipes.
Servings: 3
Ingredients:
1 1/2 pounds cherry tomatoes, split in half
1/4 cup roughly chopped fresh mint leaves
2 tablespoons roughly chopped fresh rosemary leaves, stems reserved
6 medium cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 cups your favorite store-bought or homemade marinara sauce
6 tablespoons extra-virgin olive oil, divided, plus more for serving
2 large zucchini (about 12 ounces each), split in half lengthwise and cut into 1/2-inch slices
Equipment:
bowl
oven
baking sheet
frying pan
pot
Cooking instruction summary:
Procedures 1 Adjust oven racks to upper and lower-middle positions and preheat oven to 425°F. Toss tomatoes in a large bowl with 2 tablespoons olive oil. Season with salt and pepper. Transfer to a foil-lined rimmed baking sheet, skin side down. Transfer to oven and roast until tomatoes have collapsed and are lightly charred in spots, about 30 minutes total. Remove from oven and set aside to cool slightly. 2 Heat 2 more tablespoons of olive oil in a large non-stick or cast iron skillet over high heat until shimmering. Add zucchini, season with salt and pepper, and cook without moving until well browned on first side, about 3 minutes. Toss and stir and continue to cook, shaking pan occasionally, until well browned all over, about 6 minutes total. Transfer zucchini to a bowl and set aside. 3 Bring a large pot of salted water to a boil. Meanwhile, heat remaining 2 tablespoons olive oil, garlic, and rosemary in the now-empty skillet over medium-low heat. As soon as garlic starts releasing bubbles, reduce heat to lowest setting. Cook, stirring frequently, until garlic is very pale golden brown and aromatic, about 8 minutes. Add tomato sauce to skillet. 4 When tomatoes are finished roasting, add them to the skillet with the sauce. Add zucchini and toss to combine. Season to taste with salt and pepper. 5 Cook pasta in large pot of salted water according to package directions. Drain, reserving 1 cup of cooking liquid. Add pasta to skillet with vegetables along with 1/2 cup of cooking liquid. Cook on high heat, tossing and stirring constantly until sauce thickens and clings to the pasta, about 1 minute. Stir in half of mint leaves and 2 tablespoons of Dried Olive and Miso Shake. Transfer to a serving dish, garnish with remaining mint, sprinkle with more Dried Olive and Miso Shake, drizzle with olive oil, and serve immediately.
Step by step:
1. Adjust oven racks to upper and lower-middle positions and preheat oven to 425°F. Toss tomatoes in a large bowl with 2 tablespoons olive oil. Season with salt and pepper.
2. Transfer to a foil-lined rimmed baking sheet, skin side down.
3. Transfer to oven and roast until tomatoes have collapsed and are lightly charred in spots, about 30 minutes total.
4. Remove from oven and set aside to cool slightly.
5. Heat 2 more tablespoons of olive oil in a large non-stick or cast iron skillet over high heat until shimmering.
6. Add zucchini, season with salt and pepper, and cook without moving until well browned on first side, about 3 minutes. Toss and stir and continue to cook, shaking pan occasionally, until well browned all over, about 6 minutes total.
7. Transfer zucchini to a bowl and set aside.
8. Bring a large pot of salted water to a boil. Meanwhile, heat remaining 2 tablespoons olive oil, garlic, and rosemary in the now-empty skillet over medium-low heat. As soon as garlic starts releasing bubbles, reduce heat to lowest setting. Cook, stirring frequently, until garlic is very pale golden brown and aromatic, about 8 minutes.
9. Add tomato sauce to skillet.
10. When tomatoes are finished roasting, add them to the skillet with the sauce.
11. Add zucchini and toss to combine. Season to taste with salt and pepper.
12. Cook pasta in large pot of salted water according to package directions.
13. Drain, reserving 1 cup of cooking liquid.
14. Add pasta to skillet with vegetables along with 1/2 cup of cooking liquid. Cook on high heat, tossing and stirring constantly until sauce thickens and clings to the pasta, about 1 minute. Stir in half of mint leaves and 2 tablespoons of Dried Olive and Miso Shake.
15. Transfer to a serving dish, garnish with remaining mint, sprinkle with more Dried Olive and Miso Shake, drizzle with olive oil, and serve immediately.
Nutrition Information:
covered percent of daily need
