Pasta With Zucchini And Toasted Almonds

• 2 cups cherry tomatoes, halved
• 2 tablespoons minced shallots
• 1 teaspoon minced fresh thyme
• 2 teaspoons fresh lemon juice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sugar
• 5 teaspoons extra-virgin olive oil, divided
• 1 (9-ounce) package refrigerated linguine
• 1 1/2 teaspoons bottled minced garlic
• 3 cups chopped zucchini (about 1 pound)
• 3/4 cup fat-free, less-sodium chicken broth
• 3 tablespoons chopped fresh mint, divided
• 1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
• 3 tablespoons sliced almonds, toasted

1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; saute 30 seconds. Add zucchini; saute 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.
4. Olive tapenade breadsticks: 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. Spread olive mixture over 1 (11-ounce) can refrigerated breadsticks dough. Twist each breadstick; bake at 375u0b0 for 15 minutes or until browned.

cherry tomatoes, shallots, thyme, lemon juice, kosher salt, freshly ground black pepper, sugar, extravirgin olive oil, linguine, garlic, zucchini, chicken broth, fresh mint, romano cheese, almonds

Taken from www.myrecipes.com/recipe/pasta-with-zucchini-toasted-almonds (may not work)