Fusilli Pasta with Roasted Tomatoes and "Hidden" Zucchini

Serves 4
Time 25 min
Fusilli Pasta with Roasted Tomatoes and "Hidden" Zucchini

As you eat this unique recipe the juicy, roasted tomatoes break apart into the pasta to make the sauce right on your plate. People at the table might not even notice the extra serving of vegetables you "hid" by grating squash into the pasta, but the flavor will make it a winner.

Special Diets:

VegetarianVegetarian

Ingredients

    6plum tomatoes, halved lengthwise
    2 teaspoonsextra-virgin olive oil
    1/4 teaspoonfine sea salt
    1/2 cupgrated Parmesan, divided
    1/4 cupchopped fresh basil, divided
    8 ounceswhole wheat fusilli
    2zucchini or yellow squash, grated
    2 tablespoonslemon juice
    Ground black pepper, to taste

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 400°F.

Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up.

Drizzle with oil; sprinkle with salt and pepper.

Scatter 2 tablespoons Parmesan and 2 tablespoons basil evenly over top.

Roast until juicy and bubbling, about 20 minutes; set aside.

Meanwhile, bring a large pot of salted water to a boil.

Add fusilli and cook until al dente, 10 to 12 minutes.

Drain and transfer to a large bowl.

Add zucchini, lemon juice, remaining 6 tablespoons Parmesan and 2 tablespoons basil.

Toss to combine.

Divide pasta among four plates, top with tomatoes and serve.

Nutritional Info

Serving Size

Calories

310

Total Fat

7g

Saturated Fat

2g

Cholesterol

10mg

Sodium

320mg

Total Carbohydrate

50g

Dietary Fiber

7g

Total Sugars

7g

Protein

13g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.