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Pasta With Zucchini And Roasted Garlic

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CATEGORY CUISINE TAG YIELD
Vegetables Fat, Low- 4 Servings

INGREDIENTS

1 lb Rotini or Twists or Spirals
uncooked
8 Clove garlic, peeled
1/2 t Dried thyme
1/2 t Dried rosemary, crushed
2 T Vegetable oil
3 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 113
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: 0mg
Sodium: 12.9mg
Potassium: 507.7mg
Carbohydrates: 11.3g
Fiber: 2.3g
Sugar: 9.3g
Protein: 2.2g


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