Here is one quick and easy recipe that you will love: Pasta with Zucchini and Toasted Almonds. If you buy pasta in the refrigerated section of the super market it will not only cook faster, but it will also taste better. The texture becomes very chewy a big improvement over dried pasta. This pasta is tossed with tomatoes and zucchini. Adding toasted almonds to the recipe add a little crunch to the meal. If you want the pasta to be a one dish meal, add some chicken to the pasta. For a quick side dish you can make Olive tapenade breadsticks.

Quick and Easy Recipe

Ingredients

• 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

Directions

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.
4. Remove from heat; stir in tomato mixture. 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.

To make Olive tapenade breadsticks: Combine 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 15 finely chopped pitted kalamata olives in a small bowl. Spread olive mixture over 1 (11-ounce) can refrigerated breadsticks dough. Twist each breadstick; bake at 375° for 15 minutes or until browned.

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