Garlic Noodles with Sundried Tomatoes and Roasted Zucchini

Zucchini is my latest obsession. From the time I had zucchini in cheese Quesadillas from kids lunch menu at school, I am a zucchini fan. It is such a versatile veggie. Zucchini kababs, steamed zucchini, zucchini and cheese quesedillas, zucchini fritters....yum yum.

Zucchini is a type of squash just like bottle gourd or lauki or doodhi that we use in Indian cooking. This means that it is low on calories, high in water content and rich source of vitamin A :) So, while I cooked my favorite pasta, I also added some roasted zucchini to it. This was the first time Snehanshu was to try this delicious veggie, so roasting and caramelizing it would sure be deliciously inviting :)

Here is my favorite pasta, Spaghetti cooking in boiling water. Do not over cook the pasta.
I like it Al dente, so that it does not get mushy and super soft. 

Drain excess water. Pour 1 tbsp. olive oil and chopped garlic over warm pasta. Mix well and cover the pot. Pasta absorbs all the garlic flavor...Delicious!!

Meanwhile, heat the pan, add chopped garlic and onions and saute for a minute or two.

Let the sauteed onions rest on the sides of the pan. Add 1/4 inch sliced zucchini such that each of the slice roasts well on in the pan. In 2 -3 minutes flip them and roast on the other side.

Add 1 chopped bell pepper and 2 tbsp of sun dried tomatoes.

Add salt and mix well for the bell pepper to roast slightly.

Add boiled, garlic fused pasta.

Add 1 tsp. of Italian spice mixture and toss the pasta well.

Serve with warm bread sticks of garlic bread of your choice.

Yes, I did bake these at home from scratch :)

This was an experiment. They tasted delicious, but were slightly hard, and not what I had thought of. So, I will try making these again before I post a recipe here :)

Enjoy delicious Zucchini and Sun Dried Tomato Noodles!