Skip to main content
ad info

 
CNN.com   food > recipes  
CNN.com EUROPE:
  Editions|myCNN|Video|Audio|News Brief|Free E-mail|Feedback  
 

Search


Search tips
FOOD
TOP STORIES

Texas cattle quarantined after violation of mad-cow feed ban

Spago Hollywood closing its doors

A low-fat standby

Yogurt: Got culture?

Super shrimp for a Super Bowl barbecue

Ask the baker: About pies, bread and chocolate

(MORE)

TOP STORIES

Quake rocks Indian subcontinent

Brussels inquiry into price of CDs

Spain car bomb kills cook

Serbian security chief sacked

(MORE)

 MARKETS    1613 GMT, 12/28
5217.4
-25.00
5160.1
+42.97
4624.58
+33.42

 
SPORTS

(MORE)

 All Scoreboards
WEATHER
European Forecast

 Or choose another Region:
EUROPE

WORLD

TECHNOLOGY

ENTERTAINMENT

  IN OTHER NEWS

U.S.

HEALTH

TRAVEL

ARTS & STYLE

NATURE



(MORE HEADLINES)
EDITIONS:
CNN.com U.S.:
*

LOCAL LANGUAGES:


MULTIMEDIA:

CNN WEB SITES:

CNN NETWORKS:
CNN International

TIME INC. SITES:

SITE INFO:

WEB SERVICES:

'Roasted-Zucchini Pasta'

Serves 2

Ingredients:

  • 4 zucchini
  • salt for draining zucchini
  • 2 tablespoons olive oil
  • 3 large unpeeled cloves garlic
  • Freshly ground black pepper to taste
  • 4 ounces penne pasta
  • 1/2 cup (2 ounces) grated Parmesan or Asiago cheese

    Cut the zucchini into 1/8-inch-thick coins. Place them on paper towels and salt lightly. After 30 minutes, turn over and salt again. After another 30 minutes, wipe the excess moisture off the zucchini. In a bowl, drizzle 1 tablespoon of olive oil over the zucchini and toss.

    Preheat the oven to 375 degrees Fahrenheit. Place the zucchini slices on a non-stick baking sheet. Bake for 30 minutes, or until brown. At the same time, roast the garlic cloves for 30, or until very soft. Let cool.

    Squeeze the garlic from its skin into a medium bowl. Finely chip half of the zucchini and add it to the bowl. Mash the garlic and zucchini with a wooden spoon, adding the remaining 1 tablespoon of olive oil and several grinds of pepper.

    Preheat the oven to 450 degrees Fahrenheit. Cook the penne in a large pot of salted boiling water until very al dente, about 7 to 8 minutes. Drain.

    Add the pasta to the zucchini mixture and mix to coat. Add half of the cheese and mix. Pour the zucchini-coated pasta into a small baking dish. Cover with the remaining cheese and zucchini coins and bake, uncovered, for 15 to 20 minutes, or until the cheese is crispy.

    Let cool for 5 minutes before serving.

    Per serving: 488 calories (199 from fat), 22.3 grams total fat, 6.8 grams saturated fat, 20 milligrams cholesterol, 482 milligrams sodium, 52.3 grams carbohydrate, 4.6 gram dietary fiber. 21 grams protein.



    RELATED SITES:
    Ten Speed Press

    Note: Pages will open in a new browser window
    External sites are not endorsed by CNN Interactive.
     Search   

  • Back to the top   © 2001 Cable News Network. All Rights Reserved.
    Terms under which this service is provided to you.
    Read our privacy guidelines.