Creamy Pasta With Roasted Zucchini, Almonds and Basil

Ingredients

• 2 medium zucchini, cut into 1/2-inch cubes (about 3 cups)
• 1 ½ tablespoons extra virgin olive oil
• ¾ teaspoon kosher salt
• Pepper, to taste
• 2 tablespoons slivered almonds
• ⅓ cup heavy cream
• 1 sprig basil, with leaves and stem
• 3 tablespoons goat cheese
• ½ teaspoon finely grated lemon zest
• 6 ounces whole-wheat spaghetti or linguine

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    642 calories; 33 grams fat; 13 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 73 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 20 grams protein; 62 milligrams cholesterol; 988 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
2. Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
3. Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
4. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.

45 minutes