Garden Pasta Bowl

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: 30 mins
• Serves: 4

Ingredients

• To broil

• 3⁄4 lb cherry tomatoes, cut in half
• 3⁄4 lb fresh zucchini, cut into thin rounds
•  coarse salt

• For sauce

• 2  tablespoons extra virgin olive oil
• 3⁄4-1  tablespoon  chopped garlic
• 1 1⁄2 teaspoons crushed red pepper flakes (optional)
• 2  tablespoons extra virgin olive oil
• 1⁄2 cup vegetable broth (chicken broth o.k.)
• 1⁄2 cup tomato juice
• 4  sun-dried tomatoes, cut in julienne slice
• 1⁄4 cup  chopped pitted black olives
• 1  cup  chopped fresh mixed herbs (such as basil, marjoram, oregano, mint, chervil, chives, and tarragon)

• To finish

• 14  ounces spaghetti
•  romano cheese or  parmesan cheese (optional)

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.