With summer quickly approaching, it is no wonder I’ve been craving more fresh vegetables. I’ve got my green thumb in full force this year, with my own little garden. Of course my veggies haven’t matured yet but it is just a matter of time.. and hoping the deer don’t get to them first.
If you are looking for a quick pasta recipe, but are wanting something different than a red marinara sauce then grab a good size zucchini and a tomato and a few cloves of garlic. Keep in mind, this is enough for 2 people. Adjust quantities as needed. So for 6 people, try 3 – 4 zucchini and 3-4 tomatoes.
zucchini and tomato
Get your pasta water ready by turning it to high to bring it to a boil. Meanwhile, heat some olive oil in a big saucepan with fairly deep sides. Add about 3 cloves of garlic crushed and chopped coarsely. Let simmer for about 2-3 minutes over low – medium heat.
Slice the zucchini and chop the tomato. Don’t chop the tomatoes too large, make them bite size. Toss them in with the garlic, and spread around. Turn to low and cover.
The water should be ready by this point so go ahead and add the pasta. I recommend short pasta like penne or rigatoni, but use whatever you have on hand. I cook a 3/4 box at least for my husband and I.
If the tomato and zucchini begin to dry up while cooking, take a few tablespoons of the pasta water and add it in to keep it moist.
By the time the pasta is finished, the zucchini and tomatoes should be cooked through and very soft. Reserve 1 cup of the pasta water and drain the rest.
Add the pasta to the saucepan and toss until all the pasta is coated with the sauce. The sauce will be very thin – it is not a thick sauce at all.
Serve in some Italian pasta bowls and top with some Romano or Parmesan cheese. Serve warm and enjoy!
Liz
Easy Italian Recipes
www.simpleitaliancooking.com
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