Summer Splendor Pasta
From jo_jo_ba 15 years ago
- 40 minutes to make
- Serves 4
Herbs and zucchinni from the garden blend wonderfully with a fresh and light tomato sauce and hearty, whole-grain pasta. Add some bay scallops, calamari rings or shrimp too,if you'd like, for a truly Agean experience! Read more Adapted from kalofagas (http://kalofagas.blogspot.com/2008/06/tagliatelle-with-zucchini-tomato-and.html). See less
Ingredients
- 8 oz dry, long-cut whole wheat pasta (fettuccine or spaghetti) shopping list
- 5 tbsp water, divided shopping list
- 1 large zucchini, cut lengthwise into long thin ribbons shopping list
- 1/2 medium onion, diced shopping list
- 6 cloves of garlic, minced shopping list
- 1/4 cup of dry white wine shopping list
- 28 oz diced tomatoes shopping list
- 2 Tbsp. finely chopped fresh oregano shopping list
- 4 Tbsp. chopped fresh basil shopping list
- salt and pepper to taste shopping list
How to make it
- Cook pasta in lots of salted, boiling water until al dente. Drain and keep hot.
- Heat a large pot over medium-high heat.
- Add 2 tbsp water and the zucchini, cook 2-3 minutes.
- Remove zucchini from the pot and reserve.
- Add remaining water and onion, sauteing until the onion just begins losing it's firmness (about 5 minutes).
- Add garlic and wine and stir well.
- Add tomatoes and simmer for 20 minutes. Season to taste with salt and pepper.
- Toss pasta and zucchini into the sauce along with the herbs.
The Rating
Reviewed by 8 people-
JoJo, I make something very similiar to this. I saute zucs and crooknects (cut into coins) in olive oil to which I added garlic ahead of time. I chop up fresh tomatoes (about three) and cook them down with the toher vegies. When all is done to our...more
susana
in Mandeville loved it
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Sound good! I am going to try this dish. Thank you for good receipe.
littlesponger
in LA CRESCENTA loved it
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Very good flavor. Bright tomato.
See Summer Splendor Pasta for more.
5/3/15
pointsevenout
in Athens loved it
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