Spaghetti with Roasted Zucchini and Sundried Tomatoes

At the start of the new year I made a resolution to incorporate more veggies into my daily noshings.  To do this I've gone largely vegetarian and I've come to enjoy the gastronomic adventures of playing around with produce.  I've tried lots of recipes, but they often get lost in the abyss of my daily life.  So in order to preserve the most delicious of these equations that I come upon, I'm starting this blog.

I've always been a fan of fried zucchini - its a favorite treat for me when I'm checking out burger joints.  This pasta served up an excellent tasty memory of fried zucchini without quite the same helping of guilt on the side.  It also literally took less than half an hour to make - amazing!

This recipe easily serves 2, could maybe serve 3 people.

• 7 oz. whole wheat spaghetti cooked al dente*
• 1 Tablespoon olive oil
• 1/4 Cup of bread crumbs
• 1/4 Cup of parmesan grated
• 2 cloves of garlic (crushed)
• 1/2 a teaspoon of crushed red pepper flakes
• 1/2 a teaspoon of salt
• 2 small zucchini - sliced in 1/4 inch pieces
• Half a small onion chopped
• 1/4 cup sundried tomatoes with oil
• 1 teaspoon of lemon zest
• 2 Tablespoons chopped flat-leaf parsley

Preheat the oven to 425 degrees.  Heat the water for the pasta - use a dash of salt in the water to flavor the pasta.

In a bowl combine the olive oil, bread crumbs, parmesan cheese, garlic, crushed red pepper flakes, salt and zucchini.  Toss until zucchini is coated.

Spread zucchini out on a baking sheet with a rim and cook for 10 to 12 minutes or until golden brown.  While the zucchini is baking add the pasta to the water and cook for no more than 10 minutes.

In a small pan cook the onion and sundried tomatoes using the oil from the tomatoes.  Stop cooking once onions become soft and start to be translucent.

Combine pasta, zucchini mixture, sundried tomatoes and onions and toss with lemon zest and parsley.

This recipe is courtesy of Women's Day with some additions and modifications.

* Al dente means to the teeth, so your pasta should be a little crunchy - cooking pasta to more than al dente is like an ultimate cooking sin in my house.