Pasta with Zucchini and Toasted Almonds

Pasta with Zucchini and Toasted Almonds
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon sugar
  • 1 teaspoon minced fresh thyme
  • 2 teaspoons fresh lemon juice
  • 5 teaspoons extra-virgin olive oil, divided
  • 3 tablespoons sliced almonds, toasted
  • 1 (9-ounce) package refrigerated linguine
  • 3 tablespoons chopped fresh mint, divided
  • + 8 more ingredients
    • ½ teaspoon freshly ground black pepper
    • 2 cups cherry tomatoes, halved
    • 1 ½ teaspoons bottled minced garlic
    • ¾ cup fat-free, less-sodium chicken broth
    • ¾ teaspoon kosher salt
    • 2 tablespoons minced shallots
    • 1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
    • 3 cups chopped zucchini (about 1 pound)

1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons 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 tablespoon oil to pan, swirling to coat. Add garlic ...

View full recipe at My Recipes

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