Simple Summer Garden Pasta

recipe
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.

Yield:

4 servings (serving size: 1 1/2 cups)

Nutritional Information

Calories 332
Fat 10 g
Satfat 2 g
Monofat 6 g
Polyfat 1 g
Protein 12 g
Carbohydrate 50 g
Fiber 3 g
Cholesterol 5 mg
Iron 3 mg
Sodium 274 mg
Calcium 125 mg

Ingredients

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

Preparation

1. Cook the pasta according to package directions.

2. 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.

3. Place the pasta in a large serving bowl and top with sauce. Sprinkle with the basil and Parmesan, and serve immediately.

Note:

Gretchen Roberts; wine pairings by Andrea Immer Robinson,

July 2006
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