ANGEL HAIR PASTA WITH ROASTED ZUCCHINI


1 lb. zucchini
2-1/2  Tbsp. olive oil, divided
3 tsp. minced garlic (jarred in water)
salt & pepper to taste

1 box angel hair pasta, use 3/4 box
2 Tbsp. butter
1 medium onion, diced
1 (8 oz.) can tomato sauce
1-1/2 tsp. basil
1-1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper

Parmesan Cheese to sprinkle over pasta

Preheat oven to 450 degrees.  Lay a sheet of foil over a cookie sheet and spray with nonstick spray.  Wash zucchini and slice into 1" pieces.  Slice each piece into 4 pieces.  (You don't want really big chucks of zucchini.)  Put sliced zucchini into a medium bowl and drizzle with 2 Tbsp. of olive oil and minced garlic. Salt and pepper to taste.  Gently stir until all the zucchini is coated with olive oil.  Spread zucchini out in a single layer on the cookie sheet and bake for 15-20 minutes.

While the zucchini is baking, cook pasta according to package directions.  Drain pasta and keep in the colander.  In the same pan you used to cook the pasta, melt the butter and sauté the onion until soft.  Add basil, oregano, salt, and pepper to the onions.  Pour in the tomato sauce and mix through. Simmer for about 1 minute.  Return pasta back to the pan with the sauce and stir to coat.  Gently stir in the roasted zucchini and the additional 1/2 Tbsp. olive oil.  Serve with parmesan cheese. 

SIDE DISH

EASY CAESAR SALAD


1 bunch of romaine lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
1/2 c. seasoned croutons 
salt and fresh-ground pepper


Wash lettuce and tear into bite-size pieces. Place lettuce in a salad bowl, and pour in desired amount of salad dressing. Stir to coat. Add parmesan and croutons, and sprinkle with salt and pepper. Add additional parmesan and croutons, if desired. Serve immediately.