Pasta Tossed With Zucchini and Tomatoes
I really like the blend of flavors in this simple pasta dish. A veggie delight, shown here with some nice garlic toast made with fresh french bread, canola oil margarine and a thin layer of crushed garlic. Yum!
4 small zucchini, halved lengthwise, then sliced
2 tablespoons lemon juice
1 tablespoon olive oil
2 cups thinly-sliced onions
3 large tomatoes, coarsely chopped
1 cup sliced mushrooms
1 tablespoon white wine vinegar
2 teaspoons minced garlic
1 teaspoon basil, fresh or dry
1/2 teaspoon freshly-ground sea salt or regular salt
1/2 teaspoon red pepper flakes (can add a bit more for spicier taste)
6 cups hot cooked whole grain penne pasta
Heat olive oil over medium heat in a large skillet with cover; add zucchini, onion and lemon juice and sautee about 5-6 minutes until vegetables are firm but not crisp. Add tomatoes and next six ingredients, bring to a simmer. Cover and cook gently for another 3 to 5 minutes. Toss with hot pasta.
4 small zucchini, halved lengthwise, then sliced
2 tablespoons lemon juice
1 tablespoon olive oil
2 cups thinly-sliced onions
3 large tomatoes, coarsely chopped
1 cup sliced mushrooms
1 tablespoon white wine vinegar
2 teaspoons minced garlic
1 teaspoon basil, fresh or dry
1/2 teaspoon freshly-ground sea salt or regular salt
1/2 teaspoon red pepper flakes (can add a bit more for spicier taste)
6 cups hot cooked whole grain penne pasta
Heat olive oil over medium heat in a large skillet with cover; add zucchini, onion and lemon juice and sautee about 5-6 minutes until vegetables are firm but not crisp. Add tomatoes and next six ingredients, bring to a simmer. Cover and cook gently for another 3 to 5 minutes. Toss with hot pasta.