Spaghetti with zucchini, lemon, olives and goat cheese

Start eating healthier with ancient grains pasta

Yes. You can have it all! And no, we're not talking about career vs. family. We're talking about a sensible diet and lots of pasta. Carb loading could be a shameful experience, like eating a litre of ice cream by yourself or eating an entire loaf of freshly baked bread, but with Catelli® Healthy Harvest® Ancient Grains pasta, you can proudly rave about it as if it was CrossFit. This new line of pasta, launched with the help of chef Lynn Crawford, blends 100 per cent Canadian whole wheat with five ancient grains: quinoa, teff, amaranth, millet and sorghum. 

3 zucchinis, cut into 1/4" thick slices
3 tbsp extra-virgin olive oil, divided
4 cloves garlic, minced and divided
3/4 tsp salt, divided
4 shallots, sliced
1/2 tsp dried oregano
1/2 cup reduced sodium chicken broth
1 package Catelli® Healthy Harvest Ancient Grains Spaghetti
1 tsp lemon zest
1/4 tsp fresh ground pepper
1/2 cup crumbled goat cheese
1/4 cup pitted kalamata olives, halved lengthwise
1/4 cup toasted pine nuts

Preheat grill to medium-high heat; grease grate well.

Toss zucchini with 2 tbsp of oil, half of the garlic and 1/2 tsp of salt. Grill for 1 to 2 minutes per side, or until lightly charred. Cut into half moons. Set aside.

In the skillet, over medium heat, heat remaining oil, sauté shallots, remaining garlic and oregano for 3 to 5 minutes or until golden. Add chicken broth, stirring to scrape up any brown bits.

Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup (125 ml) of the pasta water.

Add pasta to skillet, then lemon zest, pepper, remaining salt and toss. Add additional pasta water, if needed.

Serve pasta topped with grilled zucchini, goat cheese, olives and pine nuts.

4 servings
Prep Time:
15 minutes
Cook Time:
25 minutes