Recipe of the Week

So, this is the recipe that we tried tonight.  It is originally from Cooking Light, but we modified it the first time so I'll add in as usual.  

Pasta with Zucchini and Toasted Almonds
2 cups cherry tomatoes, halved (we used whole grape tomatoes)

2 tablespoons minced shallots

2 teaspoons minced fresh thyme (we used 1/2 teaspoon dried)

2 teaspoons lemon juice

3/4 teaspoon salt (a little less is fine too)

1/2 teaspoon pepper

1/4 teaspoon sugar

5 teaspoons extra-virgin olive oil

1 (9-oz.) package wheat linguini

1 1/2 teaspoons minced garlic

3 cups chopped zucchini (about one pound)

3/4 cup fat-free, less-sodium chicken broth

3 tablespoons chopped fresh mint (we didn't have any mint)

Grated parmesan cheese

3 tablespoons sliced almonds, toasted

(6 oz. roasted chicken breast, cubed)

1) Combine first 7 ingredients in a medium bowl, and add in 2 teaspoons of oil, toss to coat

2)Cook pasta according to package directions and set to the side

3)Heat a large nonstick skillet over medium-high heat.  Add the remaining 1 tablespoon oil to pan. Add garlic to pan; saute 30 seconds.  Add zucchini (and cubed chicken); saute 3 minutes or until crisp-tender.  Add broth;bring to a simmer.  Stir in pasta and mint; mix well.  Remove from heat; stir in tomato mixture.  (We added the tomato mixture and cooked it about 2 minutes with everything else.)  Plate the mixture and top with toasted almonds and parmesan cheese.  

We loved this dish... hope you'll try it too!