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Zucchini And Tomato Pasta Recipe

Ingredients

How to make it

  • Prepare the pasta as directed, and while that is cooking, dice your zucchini into bite sized pieces and cook in the olive oil until browned in a very large frying pan.
  • While zucchini is browning, dice your onion and halve your tomatoes. When zucchini is nicely browned, remove from pan onto a plate/bowl, and add your onion and minced garlic cloves to the pan and saute.
  • Add in your halved tomatoes (I used about a cup--I didn't measure anything for this recipe, doesn't need to be exact!). Make sure your heat isn't too high--low to medium low.
  • Add about half the canned tomatoes (my mom cans them herself, and they're mostly juice--you could easily sub tomato juice or diced tomatoes), and let that boil down for a couple minutes.
  • Place the corn starch in the remaining tomatoes and stir well; add to pan and mix well.
  • I didn't have heavy whipping cream on hand, so I tossed in a couple tablespoons butter and filled up the tomato jar with milk and added that to the mix.
  • Add in some Italian seasoning, basil, salt and pepper
  • By now your noodles should be about done, drain and add them to the pasta.
  • Top with parmesan cheese and enjoy!

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The Cook

beckylavoie Fargo, ND

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