Zucchini and Roasted Tomatoes With Pasta and Dried Olive Flavor Shake
A delightful pasta dish featuring roasted cherry tomatoes and zucchini, enhanced with a unique Dried Olive and Miso Shake.
Ingredients
Vegetables
- 1.5 pounds cherry tomatoes, split in half
- 6 tablespoons extra-virgin olive oil, divided
- 2 large zucchini, cut into 1/2-inch slices
Seasonings
- 6 medium cloves garlic, thinly sliced
- 2 tablespoons fresh rosemary leaves, roughly chopped
- 1.5 cups marinara sauce (store-bought or homemade)
- 12 ounces short tubular pasta (rigatoni or penne) (fresh or dried)
- 1/4 cup fresh mint leaves, roughly chopped
- Dried Olive and Miso Shake
Instructions
- Preheat oven to 425°F and toss tomatoes with 2 tablespoons olive oil, salt, and pepper. Roast for 30 minutes.
- In a skillet, heat 2 tablespoons olive oil, add zucchini, season, and cook until browned. Set aside.
- Boil salted water and cook pasta according to package directions. Drain, reserving 1 cup of cooking liquid.
- In the skillet, heat remaining olive oil with garlic and rosemary, then add marinara and roasted tomatoes. Combine with zucchini.
- Add pasta and cooking liquid to skillet, toss until sauce thickens. Stir in mint and Dried Olive Shake.
- Serve garnished with remaining mint, more Dried Olive Shake, and a drizzle of olive oil.
Notes
For added flavor, consider using homemade marinara sauce.