Half-Noodle, Half-Zoodle Pasta With Roasted Tomatoes

Up your veggie intake and trim calories with this mix of whole wheat spaghetti and zucchini noodles.

To cut the recipe time, you can roast the tomatoes up to two days ahead.

Total Time:
Prep:
Cook:
Level: Easy
Serves: 4
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Ingredients

  • 1 ½ lb. Campari or other midsize tomatoes
  • 3 garlic cloves, very thinly sliced
  • 3 ½ tbsp. extra-virgin olive oil
  • 1 tsp. coarse salt
  • ½ tsp. dried oregano
  • 2 large zucchini (10 to 12 oz each)
  • black pepper
  • 8 oz. whole wheat spaghetti
  • red pepper flakes
  • ⅓ c. Grated Parmesan cheese
  • ¼ c. chopped basil
  • 8 oz. burrata cheese or sliced fresh mozzarella

Directions

  1. Heat oven to 325°F. Halve tomatoes crosswise. Arrange, cut sides up, on a parchment-lined baking sheet; scatter garlic on top. Drizzle with 1 ½ Tbsp oil, and sprinkle with ½ tsp salt and the oregano. Roast until shriveled but still juicy, about 1 ¼ hrs.
  2. Trim zucchini, and cut on a vegetable spiral slicer, using the standard blade to make "spaghetti." Trim as needed to shorten.
  3. Heat remaining 2 Tbsp oil in a large skillet over medium-high heat; add zucchini. Season with remaining ½ tsp salt, plus black pepper to taste. Cook, tossing, until slightly wilted, about 2 min. Remove pan from heat.
  4. Cook spaghetti, and drain. Add to zucchini in pan, along with most of tomatoes, reserving some for garnish.
  5. Cook over high heat, tossing, until pan liquid thickens and pasta is lightly coated. Season with red pepper flakes and more black pepper to taste. Stir in Parmesan and basil.
  6. Divide among 4 bowls, and dollop pasta with burrata. Garnish each bowl with reserved tomatoes.

538 cal, 27 g fat (11 g saturated), 24 g protein, 54 g carb, 9 g sugar, 10 g fiber, 753 mg sodium, 39 mg cholesterol per serving

This recipe originally appeared in the July/August 2016 issue of Dr. Oz The Good Life.

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