This is an easy and delicious way to combine the vegetable and carb elements of your dinner. It would make a great vegetarian one dish meal, although in this protein loving house there was a chicken breast on the plate as well. I used fresh tomatoes instead of canned and added them sooner, as I like my zucchini to retain a bit of its crunch.
1/4 cup olive oil
4 cups 1/2 inch cubes zucchini (about 22 ounces)
1 1/2 cups chopped onion
2 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
1/2 tsp red pepper flakes
1 pound spaghetti
1 7-ounce package purchased pesto
1/2 cup thinly sliced fresh basil
Grated Parmesan cheese
Heat the oil in a heavy large pot over medium high heat. Add the zucchini, onion, and garlic and saute until zucchini is crisp tender, about 5 minutes. Add red pepper flakes and tomatoes with their juices and simmer until almost all liquid evaporates, about 8 minutes.
Meanwhile, cook the pasta in a large pot of boiling salted water until just tender. Drain; return to the pot.
Add pesto to the pasta and toss to coat. Add the zucchini mixture and toss over low heat to combine. Mix in the basil. Season the pasta with salt and pepper. Transfer to a large bowl. Serve, passing the Parmesan separately. Serves 6.
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