Spaghetti with Roasted Zucchini

By dette

For a one-pan meal, skip the pasta and toss 1 lb. large raw peeled deveined shrimp with the zucchini and bread curmb mixture before roasting.

Ingredients

• 12 oz spaghetti
• 3 tbsp olive oil
• 2 1/2 in. thick slices fresh bread, torn into 1 inch pieces
• 2 cloves garlic, smashed
• 4 small zucchini (about 1 lb total), sliced 1/4 in. thick
• 1/4 - 1/2 tsp crushed red pepper
• kosher salt
• 1/4 c. grated parmesan (1 oz)
• 3/4 c. flat-leaf parsley, chopped
• 1 tbsp grated lemon zest

Preparation

Step 1

Heat oven to 425 degrees. 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 corse crumbs and the garlic is chopped.

In a large bowql, toss the zucchini, red pepper, reamining 2 tbsp oil and 1/2 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, 10-12 minutes.

Toss the pasta with the zucchini mixture, parsely and lemon zest.

cal: 496; fat 14g; sat fat 3 g; chol 4 mg; sod 448 mg; prot 16g; carb; 76g; sugar 4g; fib 6g;