Thursday, July 7, 2011


It's amazing how you can take a healthy recipe and dirty it up real quick.  Double the amount of bread crumbs, olives, and cheese, plus throw in some Italian sausage.  Now it's good.  Now it's no longer quite so healthy.  Oh well!

Roasted Zucchini Spaghetti
Makes 8 servings

4 medium zucchinis, sliced
Olive oil
1 cup onion, chopped
1/2 pound Italian sausage
1 clove garlic
lemon zest of 1 lemon
2.5 tsp butter
1 cup bread crumbs
16 oz spaghetti
1 cup pitted kalamata olives
1 cup parmesan cheese
2 Tbs chopped basil

Preheat oven to 450 degrees.  Place zucchini on sheet pan.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast 15 minutes.

Saute onions with 1 tsp olive oil, until translucent.  Brown Italian sausage in same pan.  Add garlic and saute 1 minute.  Stir in  lemon zest and zucchini.  Remove from heat.

Melt butter in small skillet over low heat.  Add bread crumbs and saute until lightly browned.  Stir in basil and set aside. 

Prepare pasta.  Reserve 1 cup pasta water. 

Combine pasta and zucchini mixture, olives, and reserved pasta water.  Bring to a simmer.   Serve topped with parmesan cheese and bread crumbs.

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