1 pound Rotini, twists or spirals, uncooked
8 medium cloves garlic, peeled
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
2 tablespoons vegetable oil
3 medium zucchini (about 5-6 cups), coarsely grated
Servings: 4
1. Preheat oven or toaster oven to 450ºF. 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.
2. 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.
3. Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini, season with salt and pepper and serve.
8 medium cloves garlic, peeled
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
2 tablespoons vegetable oil
3 medium zucchini (about 5-6 cups), coarsely grated
Servings: 4
1. Preheat oven or toaster oven to 450ºF. 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.
2. 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.
3. Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini, season with salt and pepper and serve.
