An abundance of zucchini is predicted for the August 19 Hinsdale Farmers Market, when a $10 donation buys a Whole Foods Better Bag to be filled with fresh produce by vendors. This zucchini recipe, provided by Whole Foods Market, is quick, easy, and ideal for easing back into the school year.
FUSILLI PASTA WITH ROASTED TOMATOES & “HIDDEN” ZUCCHINI
6 plum tomatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1/4 teaspoon fine sea salt
ground black pepper to taste
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped basil, divided
1/2 pound whole wheat fusilli
2 zucchini or yellow squash, grated
2 tablespoons lemon juice
Preheat oven to 400°F. Arrange tomatoes on a large parchment-lined sheet tray, cut sides up. Drizzle with oil; sprinkle 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. Divide pasta among four plates, top with tomatoes, and serve.