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Tomato Zucchini Pasta


2 medium-size zucchini (~1 pound)
1-1/2 lbs ripe tomatoes (4 to 5 medium-size)
6 T olive oil
3 medium-size garlic cloves, crushed
1/2 t crushed dried red pepper flakes
1/4 c chopped fresh basil
20 small pitted black olives (preferably imported)
salt & pepper to taste
fusilli pasta (or spaghetti)
parmesan cheese on the side


Trim the ends from the zucchini. Cut each zucchini crosswise into 2-inch slices. Cut each slice into sixths. you should have about 3-1/2 cups.
Remove the cores from the tomatoes and cut into 1/2-inch cubes.
Heat 4 T of the olive oil in a large skillet over medium heat. Add the zucchini and saute just until the zucchini is tender, 3 to 5 minutes. Remove from the skillet and set aside. Add the remaining 2 t olive oil to the skillet. Then add the garlic and saute briefly. Add the tomatoes and cook, stirring often, for 5 minutes,. Add the hot pepper, basil, black olives, and zucchini. Simmer for 10 minutes. Season with salt and pepper.
Serve over hot pasta (fusilli is recommended) and pass grated Parmesan cheese on the side.


Yield: 4 to 6 servings
Source: Shari Kendall

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