Total Time:

15 min(Preparation) / 25 min(Cooking)

Servings:

4

Spaghetti with Grilled Zucchini Lemon and Goat Cheese


Ingredients

1 pkg (340 g)CATELLI® HEALTHY HARVEST® ANCIENT GRAINS SPAGHETTI
3zucchini, sliced into 1/4-inch rounds
3 tbsp (45 mL)extra virgin olive oil, divided
4cloves garlic, minced and divided
3/4 tsp (4 mL)salt, divided
4shallots, sliced
1/2 tsp (2 mL)dried oregano
1/2 cup (125 mL)reduced-sodium chicken broth
1 tsp (5 mL)lemon zest
1/4 tsp (1 mL)freshly ground pepper
1/2 cup (125 mL)crumbled goat cheese
1/4 cup (60 mL)pitted kalamata olives, halved (lengthwise)
1/4 cup (60 mL)toasted pine nuts

Preparation

1
Preheat grill to medium-high heat; grease grate well. Toss zucchini with 2 tbsp (30 mL) of the oil, half of the garlic and 1/2 tsp of the salt. Grill for 1 to 2 minutes per side or until lightly charred. Cut into half moons. Set aside.
2
In the skillet, heat remaining oil over medium heat, and sauté shallots, remaining garlic and oregano for 3 to 5 minutes or until golden. Add chicken broth, stirring to scrape up any brown bits.
3
Meanwhile cook pasta according to package directions; drain, reserving 1/2 cup (125 mL) of the pasta water.
4
To skillet add pasta, lemon zest, pepper, remaining salt and toss. Add additional pasta water, if needed.

  

TipsUse a grill pan for an easy indoor grilling solution.
 To pit olives, press or smash them with the flat side of a knife. The pit will be easy to remove.

 

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