Whole-Wheat Spaghetti with Zucchini and Sun-Dried Tomatoes

Name: Whole-Wheat Spaghetti with Zucchini and Sun-Dried Tomatoes
Yield: Serves 4
Ingredients: 1/4 cup plus 1 tablespoon, extra-virgin olive oil; 6 medium, garlic cloves, minced and pressed through garlic press (about 2 tablespoons); 1/2 teaspoon, red pepper flakes; , Table salt; 2 medium, zucchini, quartered lengthwise and cut into 1/2-inch pieces; 1/2 cup, pine nuts, toasted and coarsely chopped; 1/2 cup, coarsely chopped fresh basil leaves (see note); 1/2 cup, oil-packed sun-dried tomatoes, rinsed and coarsely chopped; 1 pound, whole-wheat spaghetti (see photo below); 1 ounce, grated Pecorino Romano cheese (about 1/2 cup)

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Appears in Cook's Illustrated March/April 2010

Tomato sauce is almost never the right choice for capitalizing on this pasta’s robust flavor. Neither is cream sauce or pesto. So what is?

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

We wanted to create a whole wheat pasta sauce recipe that would provide just the right complement to the hearty flavor and firm texture of whole-wheat spaghetti. We found that a boldly flavored sauce made with sun-dried tomatoes and sautéed...

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