Rigatoni With Fresh Plum Tomato |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Another fast after school supper, this gets me going out the door in time for my sports activities. Ingredients:
1 cup rigatoni pasta, cooked al dente |
1/4 cup sliced green onion |
2 garlic cloves, minced |
1 cup sliced zucchini |
1 teaspoon fresh basil or 1/4 teaspoon dried basil |
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano |
1/8 teaspoon salt |
1/8 teaspoon pepper or 1/8 teaspoon red pepper flakes |
1 cup coarsely chopped plum tomato |
1/4 cup crumbled feta cheese or 1/4 cup shredded mozzarella cheese |
Directions:
1. Cook your rigatoni as instructed on the package, or use left leftovers,
2. Spray a wok or large skillet with cooking olive oil spray.
3. Heat over medium heat , add the onions garlic, and red pepper flakes if using.
4. Cook and stir one minute.
5. Add the sliced zucchini, basil, oregano (or marjoram) salt and pepper.
6. Cook and stir 2 to 3 minutes until zucchini is tender.
7. Stir in the plum tomatoes and the cooked pasta.
8. Heat thoroughly, But don't over cook.
9. Place onto serving dishes and sprinkle with the crumbled cheese.
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