I saw this recipe in a People Magazine while we were driving through Montana. It looks amazing that I made it for dinner tonight!
Spaghetti with Roasted Zucchini
By Piper Perabo in People Magazine July 11, 2011
2 medium zucchini, sliced into ½-inch rounds
½ cup chopped yellow onion
2 cloves garlic, minced
2 teaspoons lemon zest
1-1/2 teaspoons butter
¼ cup fresh bread crumbs
1 tablespoon chopped fresh mint
6 ounces spaghetti
¼ cup pitted Kalmata olives
¼ cup Parmesan cheese
1. Preheat oven to 450 degrees. Place zucchini on a sheet pan. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper to taste. Roast for 10-15 minutes, stirring once. Remove from oven and set aside.
2. In a 12 inch sauté pan, heat 1 tablespoon olive oil. Sauté onions over medium-low heat for 5 minutes or until translucent. Add garlic and sauté 1 minute. Stir in zucchini and lemon zest. Remove pan from heat.
3. Melt butter in small skillet over low heat. Add bread crumbs and sauté until lightly browned. Let cool, stir in mint and set aside.
4. Bring a large pot of salted water to a boil. Add pasta and cook for 9 minutes. Drain, reserving ¼ cup of pasta cooking water. Add pasta to zucchini mixture. Add olives and reserved water. Bring to a simmer. Reduce heat to low and sprinkle in cheese. Toss pasta until cheese melts. Divide between two bowls. Top with bread crumbs.
