Title: Pasta with zucchini & roasted garlic
 Categories: Pasta, Low-fat, Meatless
      Yield: 4 Servings
 
      1 lb Rotini, Twists or Spirals
           - uncooked
      8 md Garlic cloves; peeled
    1/2 ts Dried thyme
    1/2 ts Dried rosemary, crushed
      2 tb Vegetable oil
      3 md Zucchini, coarsely grated
           -(about 5-6 cups)
 
  Preheat oven or toaster oven to 450 degrees F. Lay a 12-inch square
  piece of foil on the counter and put the garlic on it. Sprinkle the
  thyme and rosemary over the garlic. Pour the oil over the garlic and
  herbs. Draw up the edges of the foil and make a sealed packet. Bake
       20    minutes.
  
  While the garlic is baking, cook pasta according to package
  directions. Two minutes before pasta is done, add the zucchini to the
  pasta cooking water. Cook two minutes. Drain zucchini and pasta.
  
  Open the foil and mash the garlic lightly with a spoon. Toss with the
  pasta and zucchini, season with salt and pepper and serve.
  
  Each serving provides: 477 Calories; 15.5 g Protein; 84.2 g
  Carbohydrates; 8.9 g Fat; 0 mg Cholesterol; 9.2 mg Sodium. Calories
  from Fat: 17%