Zucchini Spaghetti With Corn And Roasted Tomatoes

1. 1

   Heat oven to 350F. Place tomatoes mixed with 1/2 the chopped garlic, olive oil, a pinch of salt and fresh cracked pepper into an oven safe dish. Roast tomatoes for 12-13 minutes.

2. 2

   Heat a pan and add sundried tomatoes with oil.

3. 3

   Add garlic to this and saute for 1-2 minutes.

4. 4

   Next, add frozen corn and saute for an additional 4-5 minutes on medium flame (or until corn is cooked through).

5. 5

   Add zucchini to pan along with salt and crushed red pepper (according to taste), and mix with tongs lifting zucchini strands to make sure the corn mixture gets incorporated; cook together for 2-3 minutes for a more al dente texture, or 4-5 minutes for a softer spaghetti texture.

6. 6

   Plating: Place zucchini spaghetti into a plate or bowl and place half of the roasted tomatoes on top of each zucchini portion.

7. 7

   Garnish with a few torn basil leaves if desired and a few shaves of Parmesan or Grana Padano cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.