Recipe - Pasta With Zucchini And Roasted Garlic

1 pound Rotini or Twists or Spirals;
uncooked
8 md Clove garlic; peeled
One half teaspoon Dried thyme
One half teaspoon Dried rosemary; crushed
2 tablespoon Vegetable oil
3 md Zucchini; coarsely grated
(about 56 cups)

Preheat oven or toaster oven to 450 F. Lay a 12inch 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 MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 28,
1998