Saturday, August 7, 2010

Tomato & Zucchini Pasta

We gave this pasta a try the other day for lunch and it was so awesome. It's just an excellent, light pasta that will fill you up without making you feel too, too full. Ya, know? No heavy sauces here. It made enough that we had leftovers and ate it cold the next day. It was equally delicious (maybe even more so). The changes that I made the original recipe are reflected in the directions below. Enjoy!

8 oz. angel hair pasta
1 tbs. crushed garlic
1 tbs. olive oil
1 large zucchini, quartered & chopped
Salt & pepper, to taste
2 tomatoes, chopped
Dried basil, to taste
Shredded mozzarella
Directions: Bring a large pot of lightly salted water to a boil. Add pasta and cook according to directions on the package, drain. Meanwhile, heat a medium skillet over medium heat. Pour in oil and sauté garlic until golden. Stir in zucchini, salt & pepper. Sauté for about 2 minutes, then mix in tomato and cook a few minutes more. Add basil to vegetables right before mixing with pasta. Combine pasta and vegetables. Serve topped with mozzarella. I added a smidge more olive oil to toss the pasta in after the dish was all put together.

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