Pasta with Zucchini and Toasted Almonds

Ingredients

• 3 tablespoons almonds toasted sliced
• 0.5 teaspoon pepper black freshly ground
• 1.5 teaspoons bottled garlic minced
• 2 cups cherry tomatoes halved
• 0.8 cup less-sodium chicken broth fat-free
• 3 tablespoons mint leaves fresh divided chopped
• 1 teaspoon thyme leaves fresh minced
• 0.8 teaspoon kosher salt 
• 2 teaspoons juice of lemon fresh
• 9 ounce pasta refrigerated
• 5 teaspoons olive oil extra-virgin divided
• 1.5 ounces pecorino romano cheese fresh grated
• 2 tablespoons shallots minced
• 0.3 teaspoon sugar 
• 1 pound zucchini chopped

Equipment

• bowl
• frying pan
• oven

Directions

1. Combine first 7 ingredients in a medium bowl.
2. Add 2 teaspoons oil, tossing to coat.
3. Cook pasta according to package directions, omitting salt and fat.
4. Drain well.
5. Heat a large nonstick skillet over medium-high heat.
6. Add the remaining 1 tablespoon oil to pan, swirling to coat.
7. Add garlic to pan; saut 30 seconds.
8. Add zucchini; saut 3 minutes or until crisp-tender.
9. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well.
10. Remove from heat; stir in tomato mixture.
11. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint.
12. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.
13. Combine 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 15 finely chopped pitted kalamata olives in a small bowl.
14. Spread olive mixture over 1 (11-ounce) can refrigerated breadsticks dough. Twist each breadstick; bake at 375 for 15 minutes or until browned.