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“A refreshing light pasta using garden vegetables and herbs for the sauce. With a nice crusty loaf of bread, this makes a great summer meal! Although meatless, you could easily add grilled chicken breast to make this a heavier course. :)”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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