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Summer Splendor Pasta Recipe

Ingredients

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.

Reviews & Comments 4

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    " It was excellent "
    littlesponger ate it and said...
    Sound good! I am going to try this dish. Thank you for good receipe.
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    " It was excellent "
    susana ate it and said...
    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 taste, I toss it with spaghetti and serve with roasted asparagus and garlic bread. Try this too. - Susana
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  • rosemaryblue 3 years ago
    Sounds very good, and maybe I will add some sauteed chicken! :)
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  • jo_jo_ba 3 years ago
    Amount Per Serving
    Calories: 247.6
    Total Fat: 1.1 g
    Cholesterol: 0.0 mg
    Sodium: 387.2 mg
    Total Carbs: 52.1 g
    Dietary Fiber: 8.3 g
    Protein: 8.4 g
    WW Points: 4
    Was this review helpful? Yes Flag

The Cook

jo_jo_ba Oshawa, CA

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