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Simple Summer Garden Pasta

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

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

Nutrition 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

How to Make It

  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.