 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Prep: 10 minutes; Cook: 7 minutes. Ripe tomatoes freshen up this light pasta, which gets a kick from red pepper. 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 |
Directions:
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.
|
|