Simple 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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • 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

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. 1. Cook the pasta according to package directions.
  2. 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. 3. Place the pasta in a large serving bowl and top with sauce. Sprinkle with the basil and Parmesan, and serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Simple Summer Garden Pasta Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy