Tomato/Zucchini Pasta Supper Recipe

4 1 1
Publisher Photo

Tomato/Zucchini Pasta Supper Recipe

Read Reviews
4 1 1
Publisher Photo
The hearty, full taste of fresh ingredients makes this dish as delicious as any you'll find in a fancy restaurant. My family loves it!
MAKES:
2-4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
2-4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 cups cubed peeled fresh tomatoes
  • 4 small zucchini, julienned
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound linguine or spaghetti, cooked and drained

Directions

In a large skillet, saute onion and garlic in oil until tender. Add tomatoes and zucchini; saute until tender. Add basil, salt and pepper. Serve over hot pasta. Yield: 2-4 servings.
Originally published as Tomato/Zucchini Pasta Supper in Bountiful Harvest Cookbook 1994, p15

Nutritional Facts

3/4 cup: 333 calories, 15g fat (2g saturated fat), 0 cholesterol, 309mg sodium, 44g carbohydrate (8g sugars, 5g fiber), 8g protein.

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 cups cubed peeled fresh tomatoes
  • 4 small zucchini, julienned
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound linguine or spaghetti, cooked and drained
  1. In a large skillet, saute onion and garlic in oil until tender. Add tomatoes and zucchini; saute until tender. Add basil, salt and pepper. Serve over hot pasta. Yield: 2-4 servings.
Originally published as Tomato/Zucchini Pasta Supper in Bountiful Harvest Cookbook 1994, p15

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MY REVIEW
FUNCKY User ID: 7817599 20429
Reviewed Aug. 28, 2014

"My daughter is gluten free. I used rice spaghetti,added pancetta. Once the veggies were cooked I put the cooked pasta in with the veggies. We put parmesan cheese on it after it was served. Yum."

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