Recipe
PASTA WITH SUMMER VEGETABLES
Serves: 6
Preparation time: 15 minutes If they like it, it serves 6 otherwise
Cooking time: 20 minutes
Totaltime: 35 minutes
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.
main ingredients:
type of dish:
main
cuisine:
Italy
specific recipes:
quick-and-easy
Type of meal:
lunch
-
Campanelle pasta with hen of the woods mushrooms
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Pasta salad in parmesan baskets
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Thai pasta salad with shrimp and vegetables
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Summer pasta vegetable salad
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