Summer Pasta With Herbs and Veggies |
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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 6 |
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We love pasta year round. This combo is one we like a lot. Ingredients:
1 lb fusilli or 1 lb rotini pasta |
2 tablespoons olive oil |
4 cups small zucchini (quartered lengthwise and sliced) |
1 garlic clove, minced |
4 cups chopped tomatoes |
1/4 cup white wine (i use veggie stock) |
1/3 cup chopped fresh basil |
1/4 cup chopped fresh chives |
1/4 cup chopped flat leaf parsley |
2 tablespoons chopped fresh marjoram |
salt and pepper |
freshly grated parmesan cheese |
Directions:
1. Cook pasta in salted boiling water until tender but as firm as you like; drain and keep hot.
2. Meanwhile, in large skillet over medium heat, heat oil.
3. Add zucchini and garlic; cook for 5 minutes, stirring frequently.
4. Add tomatoes and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
5. Stir in herbs; simmer for 5 minutes.
6. Season with salt and pepper.
7. Toss sauce with hot pasta.
8. Serve immediately, with Parmesan cheese for sprinkling on top.
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