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Tomato, Zucchini & Purple Olive Spaghetti
Recipe Intro From clemfoodie

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Nothing's better than a bowl of yummy pasta after a long day, right?! Whole wheat spaghetti with roasted tomatoes and zucchini, purple olives, thyme and basil -@clemfoodie


Prep time 10mins
Cook time 20mins
Yield: Serves or Makes serves 4
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  • 1 pound whole-wheat or gluten-free spaghetti
  • 2 medium zucchini, cut into cubes
  • 2 pints cherry tomatoes, halved
  • 1 tablespoons olive oil
  • 2 tablespoons dried thyme
  • 2 tablespoons garlic powder
  • 2 (8.8 oz )cans tomato sauce
  • 1 cup purple or Kalamata olives
  • Fresh thyme, to serve
  • salt and freshly ground black pepper, to taste


  • Step 1

    Preheat oven at 350° F. Add tomatoes and zucchini to a baking tray lined with parchment paper. Drizzle olive oil on top, and then add garlic powder and dried thyme. Roast in the oven for about 15 minutes.

  • Step 2

    Bring a large pot of water to a boil, add salt.  Add pasta and cook until al dente, about 8 minutes.  Once the pasta has cooked and been drained, return it to the pot, then stir in tomato sauce. Add roasted tomatoes, zucchini and olives. Serve with fresh thyme.

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