Zucchini Tomato Pasta
TOTAL TIME: Prep: 20 min. Cook: 1 hour
YIELD: 5 cups.
I came up with this recipe after planting too many zucchini plants in our vegetable garden. My husband loved it the first time I served it and now we make it quite often. —Joy Turner, Amherst, Ohio
Ingredients
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2 tablespoons butter
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2 tablespoons canola oil
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2 medium onions, chopped
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8 large tomatoes, chopped
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2 medium zucchini, cut into 1/2-inch pieces
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4 garlic cloves, minced
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2 teaspoons dried oregano
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1 teaspoon salt
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1/2 teaspoon pepper
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Hot cooked pasta
Directions
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1.
In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.
Nutrition Facts
1/2 cup sauce: 89 calories, 6g fat (2g saturated fat), 6mg cholesterol, 266mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
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