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.
Summer Garden Pasta
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.
More From Health
- Calories: 332
- Fat: 10g
- Saturated fat: 2g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 1g
- Protein: 12g
- Carbohydrate: 50g
- Fiber: 3g
- Cholesterol: 5mg
- Iron: 3mg
- Sodium: 274mg
- Calcium: 125mg
- 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
- 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.
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