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"This is my second order for your oregano and
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- Spaghetti with Tomatoes, Zucchini and Pesto
- (Spaghetti con Pomodori, Zucchine e Pesto)
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Ingredients:
1/4 cup extra virgin olive oil
4 cups 1/2-inch cubes zucchini (about 22 ounces)
1 and 1/2 cups chopped onion
2 large garlic cloves, chopped
One 28-ounce can diced tomatoes in juice
1 lb spaghetti
One 7-ounce package purchased pesto
1/2 cup thinly sliced fresh basil
Grated Parmigiano cheese-
- Directions:
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- Heat olive oil in heavy large pot over medium-high heat.
Add zucchini, onion and garlic and saute until zucchini is crisp-tender, about 5 minutes.
Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until 'al dente'.
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- Drain; return to pot.
Add pesto to pasta and toss to coat.
Add zucchini mixture and toss over low heat to combine.
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- Mix in basil.
Season pasta with salt and pepper.
Transfer pasta to large bowl. Serve, passing Parmigiano cheese separately. Serves 6.
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