Garden Pasta Bowl

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3/4 lb cherry tomatoes, cut in half
• 3/4 lb fresh zucchini, cut into thin rounds
• coarse salt
• 2 tablespoons extra virgin olive oil
• 3/4-1 tablespoon chopped garlic
• 1 1/2 teaspoons crushed red pepper flakes (optional)
• 2 tablespoons extra virgin olive oil
• 1/2 cup vegetable broth (chicken broth o.k.)
• 1/2 cup tomato juice
• 4 sun-dried tomatoes, cut in julienne slice
• 1/4 cup chopped pitted black olives
• 1 cup chopped fresh mixed herbs (such as basil, marjoram, oregano, mint, chervil, chives, and tarragon)
• 14 ounces spaghetti
• romano cheese or parmesan cheese (optional)

Recipe

• 1 preheat broiler.
• 2 line baking sheet with aluminum foil; curl edge of foil to catch vegetable juices.
• 3 place tomatoes and zucchini on baking sheet; brush zucchini lightly with olive oil; sprinkle both vegetables lightly with coarse salt.
• 4 place under broiler and cook until they are slightly softened; remove and set aside.
• 5 heat oil in saucepan; add garlic and red pepper, cooking until fragrance is released; reduce heat; then add remaining oil, vegetable broth, tomato juice, and sun-dried tomatoes, cooking until tomatoes are tender and volume of liquid is reduced to about 1/2-2/3 cup.
• 6 add olives and herbs and heat until herbs release their fragrance; remove from heat.
• 7 cook pasta in boiling salted water until al dente; drain.
• 8 mix spaghetti with the sauce and serve topped with the broiled vegetables and the juices from that pan.
• 9 garnish with grated cheese, if you desire.