Fusilli Pasta with Roasted Tomatoes and "Hidden" Zucchini- Sarah Hull

Fusilli Pasta with Roasted Tomatoes and “Hidden” Zucchini

Ingredients

6 plum tomatoes, halved lengthwise

2 teaspoons 365 Everyday Value Extra Virgin Olive Oil

Salt and ground black pepper to taste

1/2 cup 365 Everyday Value Grated Parmesan Cheese, divided

1/4 cup chopped basil

1/2 pound 365 Everyday Value Organic Whole Wheat Fusilli (or whatever spiral pasta you can find)

2 zucchini or yellow squash, grated (we use 1 of each and grate it lengthwise on the box cheese grater)

2 tablespoons lemon juice

Directions

Preheat oven to 400°F. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up. Drizzle with oil; season with salt and pepper. Scatter 2 tablespoons Parmesan and 2 tablespoons basil evenly over top. Roast until juicy and bubbling, about 20 minutes; set aside. Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente, 10 to 12 minutes. Drain and transfer to a large bowl. Add zucchini, lemon juice, remaining 6 tablespoons Parmesan and 2 tablespoons basil. Toss to combine. Season to taste with salt and pepper. Divide pasta onto four plates, top with tomatoes and serve.