Pasta from the Garden

Pasta from the Garden

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


  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.

Check out more recipes for Italian