Fusilli Pasta With Roasted Tomatoes and "Hidden" Zucchini
By: Helen Pitlick
Published: Friday, December 4, 2009 - 11:17pm

Ingredients




6 plum tomatoes, halved lengthwise
2 teaspoons Extra Virgin Olive Oil
Salt and pepper, to taste
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped basil
1/2 pound whole wheat fusilli
2 zucchini, grated
2 tablespoons lemon juice

Preparation

1 Preheat oven to 400 degrees F. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up. Drizzle with oil and season with salt and pepper. Scatter 2 tablespoons Parmesan cheese and 2 tablespoons basil evenly over the top. Roast until juicy and bubbling, about 20 minutes. Set aside. 2 Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente. Drain and transfer to a large bowl. Add zucchini, lemon juice, remaining 6 tbs of Parmesan and 2 tablespoons basil; toss to combine. Season to taste with salt and pepper. Divide pasta onto four plates, top with tomatoes, and serve.

About


From Whole Foods.