Fusilli Pasta with Roasted Tomatoes and “Hidden” Zucchini

As you eat this unique recipe the juicy, roasted tomatoes break apart into the pasta to make the sauce right on your plate. People at the table might not even notice the extra serving of vegetables you “hid” by grating squash into the pasta, but the flavor will make it a winner

Ingredients
6 plum tomatoes, halved lengthwise
2 teaspoons Extra Virgin Olive Oil
Salt and ground black pepper to taste
1/2 cup 365 Everyday Value Grated Parmesan Cheese, divided
1/4 cup chopped basil
1/2 pound 365 Everyday Value Organic Whole Wheat Fusilli
2 zucchini or yellow squash, grated
2 tablespoons lemon juice

Directions

Preheat oven to 400°F. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up. Drizzle with oil; season with salt and pepper. Scatter 2 tablespoons Parmesan and 2 tablespoons basil evenly over top. Roast until juicy and bubbling, about 20 minutes; set aside. Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente, 10 to 12 minutes. Drain and transfer to a large bowl. Add zucchini, lemon juice, remaining 6 tablespoons Parmesan and 2 tablespoons basil. Toss to combine. Season to taste with salt and pepper. Divide pasta onto four plates, top with tomatoes and serve.