Ingredients
\n2 cups cherry tomatoes, halved
\n2 tablespoons minced shallots
\n1 teaspoon minced fresh thyme
\n2 teaspoons fresh lemon juice
\n3\/4 teaspoon kosher salt
\n1\/2 teaspoon freshly ground black pepper
\n1\/4 teaspoon sugar
\n5 teaspoons extra-virgin olive oil, divided
\n1 (9-ounce) package refrigerated linguine
\n1 1\/2 teaspoons bottled minced garlic
\n3 cups chopped zucchini (about 1 pound)
\n3\/4 cup fat-free, less-sodium chicken broth
\n3 tablespoons chopped fresh mint, divided
\n1\/3 cup (1 1\/2 ounces) grated fresh Romano cheese
\n3 tablespoons sliced almonds, toasted<\/p>\n
Directions
\n1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
\n2. Cook pasta according to package directions, omitting salt and fat. Drain well.
\n3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; saut\u00e9 30 seconds. Add zucchini; saut\u00e9 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1\/2 tablespoons mint; toss well. 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.<\/p>\n
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\u00b0 for 15 minutes or until browned.<\/p>\n","protected":false},"excerpt":{"rendered":"
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