|1 pkg (340 g)||CATELLI® HEALTHY HARVEST® ANCIENT GRAINS SPAGHETTI|
|3||zucchini, sliced into 1/4-inch rounds|
|3 tbsp (45 mL)||extra virgin olive oil, divided|
|4||cloves garlic, minced and divided|
|3/4 tsp (4 mL)||salt, divided|
|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|
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.
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.
Meanwhile cook pasta according to package directions; drain, reserving 1/2 cup (125 mL) of the pasta water.
To skillet add pasta, lemon zest, pepper, remaining salt and toss. Add additional pasta water, if needed.
|Tips||Use 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.|