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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cherry tomato	3/4		cut	-	-	-	-
zucchini	3/4		cut	1.7325	0.2566	0.2236	0.033
salt			coarse	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
garlic	3/4 - 1	tablespoon	chopped	0.0	0.0	0.0	0.0
red pepper flake	1 1/2	1/2	crushed	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
vegetable broth	1/2	cup		81.18	13.161	2.9766	1.9188
tomato juice	1/2	cup		20.655	4.289	1.0327	0.3524
sun tomato	4		sun-dried cut	-	-	-	-
black olive	1/4	cup	chopped pitted	-	-	-	-
herb	1	cup	chopped chives mixed	-	-	-	-
spaghetti	14	ounces		123.0368	27.4253	2.5401	2.2623
romano cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.