Tuesday, October 27, 2009

Pasta with Zucchini and Toasted Almonds

Although it's almost November, our menu choice for this week gave us a taste of summer thanks to Cooking Light's Pasta with Zucchini and Toasted Almonds. The light flavors really boosted the dish.

Combine chopped tomatoes, minced shallots, minced thyme, lemon juice, kosher salt, ground black pepper and sugar in a bowl. Coat with olive oil.

Then, while the linguine is cooking, saute garlic in oil and then add the zucchini.

After about 3 minutes, add chicken broth and simmer. Then stir in the past and half of the mint and toss.

Remove the pan from heat and stir and toss in the tomato mixture. Serve individually and top with some more mint, toasted almonds and Romano cheese.

The mint and lemon added a nice, bright acidity that reminded us of summer as we near the throes of winter in Wisconsin. The toasted almonds provided a good crunch and a hint of butteriness. And the tomatoes and zucchini were enough to make this dish filling despite its meatlessness.

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