Name: Pasta with Zucchini and Roasted Garlic
Ingredients: 1 lb Rotini or Twists or Spirals; uncooked; 8 md Clove garlic; peeled; 1/2 ts Dried thyme; 1/2 ts Dried rosemary; crushed; 2 tb Vegetable oil; 3 md Zucchini; coarsely grated (about 5-6 cups)

If you do not worship God in your family, you are living in positive sin; you may be quite sure you do not care for the souls of your family. If you neglect to spread a meal for your children to eat, would it not be said that you did not care for their bodies? And if you do not lead your children and servants to the green pastures of God’s Word, and to seek the living water, how plain is it that you do not care for their souls? Do it regularly, morning and evening. It is more needful than your daily food – more needful than your work.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Low-, Fat	4	Servings

INGREDIENTS

1	lb	Rotini or Twists or Spirals; uncooked
8	md	Clove garlic; peeled
1/2	ts	Dried thyme
1/2	ts	Dried rosemary; crushed
2	tb	Vegetable oil
3	md	Zucchini; coarsely grated (about 5-6 cups)

INSTRUCTIONS

Preheat oven or toaster oven to 450 F. Lay a 12-inch square piece of foil
on the counter and put the garlic on it. Sprinkle the thyme and rosemary
over the garlic. Pour the oil over the garlic and herbs. Draw up the edges
of the foil and make a sealed packet. Bake 20 minutes. While the garlic is
baking, cook pasta according to package directions. Two minutes before
pasta is done, add the zucchini to the pasta cooking water. Cook two
minutes. Drain zucchini and pasta. Open the foil and mash the garlic
lightly with a spoon. Toss with the pasta and zucchini, season with salt
and pepper and serve. Serves 4.
Recipe by: National Pasta Association
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 28,
1998

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