Resolutions…Resolutions…blah blah blah. I’m not here to read you the riot act on healthy eating. We all know what we have to do and what we shouldn’t do. However, I am here to provide you with some delicious foodie tools that just might get you motivated to cook a bit more and order in a bit less. This Zucchini & Roasted Garlic Pasta with Grated Parmesan Cheese uses half the carbohydrates of traditional pasta replacing some noodles with zucchini, which holds on to the authenticity of the dish while cutting out some major calories. Twirled together with savory roasted garlic and tangy cheese, you’ve got a home-cooked winner!
2 medium green zucchini (about 12 inch long)
1/2 cup shredded fontina cheese
1/2 cup fresh grated Parmesan cheese
Salt for degorging the zucchini (removing excess water)
1/2 pound cooked spaghetti according to directions
1 whole head of garlic
2 tablespoon olive oil
1/3 cup low-sodium chicken or vegetable broth
chopped chives for garnish
salt & pepper to taste
Take your mandolin or a very sharp knife and slice zucchini into thin strips (slightly thicker than linguine noodles)
Place zucchini in a colander with a bowl underneath. Sprinkle with salt and let sit for 20-30 minutes to drain the excess water and then wipe it off.
Steam zucchini until tender. (I used my rice cooker!)
Heat 1 tablespoon oil in a large skillet and add spaghetti and zucchini
Pour in broth. Let boil and then cover and reduce to a simmer.
Cook the sauce until it appears thicker and mix in roasted garlic (see below) and Parmesan cheese.
Toss all together with tongs and season with salt & pepper. Serve with fontina cheese & garnish of chives.
How to make roasted garlic: To roast the garlic, preheat you oven to 400 degrees and peel away the outer-layers of the skin leaving cloves intact. Slice the top off of the pointy end of the bulbs with a sharp knife exposing each garlic clove. Position garlic on a baking sheet and drizzle 1 tablespoon olive oil over the top. Wrap it tightly in aluminum foil to completely close it up. Cook 45-60 minutes until the garlic looks soft and tender. Let cool and peal outer-layer of each individual clove; it should squeeze right out.