Pasta with summer vegetables

  • Time cooking time: 15-20 minutes
  • Yield Serves 6

Ingredients

    1 pound fusilli or rotini
    2 tablespoons olive oil
    4 cups small zucchini (quartered lengthwise and sliced)
    1 clove garlic, minced
    4 cups chopped tomatoes
    1/4 cup white wine
    1/3 cup chopped fresh basil
    1/4 cup chopped fresh chives
    1/4 cup chopped flat leaf parsley
    2 tablespoons chopped fresh marjoram
    salt and pepper to taste
    freshly grated Parmesan cheese

Preparation

    Cook pasta in salted boiling water until tender but firm; drain and keep hot.
    Meanwhile, in large skillet over medium heat, heat oil. Add zucchini and garlic; cook for 5 minutes, stirring frequently.
    Add tomatoes and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
    Stir in herbs; simmer for 5 minutes. Season with salt and pepper. Toss sauce with hot pasta. Serve immediately, with Parmesan cheese for sprinkling on top.
Notes
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