Prep: 10 minutes; Cook: 7 minutes. Ripe tomatoes freshen up this light pasta, which gets a kick from red pepper.
Andrea's wine pick: Showcase the basil and Parmesan flavors with a lusty California cabernet, which cuts through the cheesy richness and brings out the basil beautifully. Try Sebastiani Sonoma County Cabernet Sauvignon 2003, a $17 wine that tastes like it costs twice that.
8 ounces uncooked penne or other short pasta
2 tablespoons olive oil
1 small chopped onion
1 medium zucchini, cut crosswise into 1/4-inch slices
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
2 medium ripe tomatoes, chopped
1/2 teaspoon salt
1/4 cup chopped fresh basil
1/4 cup (1 ounce) finely shredded Parmesan cheese
How to Make It
Cook the pasta according to package directions.
Meanwhile, heat oil in a large skillet over medium heat. Sauté onion and zucchini until tender, about 6 minutes. Add garlic and red pepper, and cook 1 minute. Gently stir in tomatoes and salt, and bring to a simmer; remove from heat.
Place the pasta in a large serving bowl and top with sauce. Sprinkle with the basil and Parmesan, and serve immediately.
GREAT recipe! It's very easy to make and one of my staples. This recipe was one of the first ones I made when I started cooking, and I have to say that after having this tomato sauce, I can never go back to jarred tomato sauce. A pasta dish with fresh, homeade sauce like this is soooo much better than a pasta dish made with jarred sauce. I also frequently bake chicken when I make this and add it to the dish for some protein.
Easy, quick & uses the summer harvest of fresh veggies! I added sliced eggplant and yellow pepper, skipped the crushed red pepper. Next time will def. add some sliced mushrooms and a bit of white wine while simmering! Some crusty bread and a glass of wine - mangia!!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!