In this easy and delicious summer dish, garlic is mellowed in the oven with oil and herbs and then combined just before serving with zucchini that's been cooked in the same pot as rotini pasta (or your favorite shape of macaroni).
Credit: National Pasta Association
- 8 cloves garlic, unpeeled
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 2 tablespoons vegetable oil
- 1 pound rotini pasta, uncooked
- 3 medium zucchini, coarsely grated
Preheat the oven or toaster oven to 450 degrees F.
Lay a 12-inch-square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet. Bake for 20 minutes.
While the garlic is baking, cook the pasta according to the package directions.
About 2 minutes before the pasta is done, add the zucchini (about 5 to 6 cups) to the pasta cooking water. Cook for 2 minutes. Drain the zucchini and pasta. Set aside.
Remove the garlic packet from the oven. Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini and season with salt and pepper. Serve.
You'll need a colander for draining pasta and vegetables. Shop for a colander.
Serve This Dish With:
- Stuffed Cherry Tomatoes
- Romaine and Green Apple Salad with Pecans
- Butter Crunch with Chocolate Coating
WATCH: Cooking Pasta Al Dente