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Zucchini and Toasted Almonds on Pasta

  Makes 4 servings
  Prep Time: 20 minutes
  Total Time: 20 minutes
  Ease of Preparation: Easy

   2 cups cherry tomatoes, halved
   2 tablespoons minced shallots
   1 teaspoon minced fresh thyme
   2 teaspoons fresh lemon juice
   3/4 teaspoon kosher salt
   1/2 teaspoon freshly ground black pepper
   1/4 teaspoon sugar
   5 teaspoons extra-virgin olive oil, divided
   1 (9-ounce) package refrigerated linguine
   1 1/2 teaspoons bottled minced garlic
   3 cups chopped zucchini (about 1 pound)
   3/4 cup fat-free, less-sodium chicken broth
   3 tablespoons chopped fresh mint, divided
   1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
   3 tablespoons sliced almonds, toasted

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 to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture.

4. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.

Nutritional Notes: per serving: calories 344; fat 12.7g (sat 3.1g, mono 6.6g, poly 2g); iron 3.4mg; cholesterol 58mg; calcium 163mg; carbohydrate 45.5g; sodium 458mg; protein 14g; fiber 5.3g