Pasta from the Garden the Editors of Publications International, Ltd.
Pasta from the Garden
Makes 6 servings
|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|
- 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.
- Combine sauce with penne in large bowl; toss gently.
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