To cut the recipe time, you can roast the tomatoes up to two days ahead.
- 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
- 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.
- Trim zucchini, and cut on a vegetable spiral slicer, using the standard blade to make "spaghetti." Trim as needed to shorten.
- 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.
- Cook spaghetti, and drain. Add to zucchini in pan, along with most of tomatoes, reserving some for garnish.
- 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.
- 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.