Pasta from the Garden

by the Editors of Easy Home Cooking Magazine

Browse the article Pasta from the Garden

Pasta from the Garden Photo
Pasta from the Garden
Yield: Makes 6 servings
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Ingredients:
1
tablespoon olive oil

3/4
cup thinly sliced zucchini

2
tablespoons chopped green onions

3
cloves garlic, minced

1
can (14-1/2 ounces) diced tomatoes, undrained

1
cup vegetable broth

3
tablespoons chopped fresh basil or 2 teaspoons dried basil

3
tablespoons grated Romano cheese

1
pound penne pasta, cooked and drained



Preparation:
1.
Heat olive oil in large skillet over medium-high heat until hot. Add zucchini; cook and stir 1 minute. Add onions and garlic; cook and stir 1 minute. Add tomatoes; cook and stir 5 minutes. Add vegetable broth, scraping bottom of skillet clean. Simmer 5 minutes or until broth reduces to 1/2 cup. Add basil and cheese; stir well.

2.
Combine sauce with penne in large bowl; toss gently.





This recipe appears in: Italian