Health

Simple Summer Garden Pasta

Simple Summer Garden Pasta

Ingredients

  • 8 ounces uncooked penne or other short pasta
  • 2 tablespoons olive oil
  • 1 small chopped onion
  • 1 medium zucchini, cut crosswise into 1/4-inch slices
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 2 medium ripe tomatoes, chopped
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh basil
  • 1/4 cup (1 ounce) finely shredded Parmesan cheese

Preparation


1. Cook the pasta according to package directions.

2. Meanwhile, heat oil in a large skillet over medium heat. Sauté onion and zucchini until tender, about 6 minutes. Add garlic and red pepper, and cook 1 minute. Gently stir in tomatoes and salt, and bring to a simmer; remove from heat.

3. Place the pasta in a large serving bowl and top with sauce. Sprinkle with the basil and Parmesan, and serve immediately.



    Prep: 10 minutes; Cook: 7 minutes. Ripe tomatoes freshen up this light pasta, which gets a kick from red pepper.

    Andrea's wine pick: Showcase the basil and Parmesan flavors with a lusty California cabernet, which cuts through the cheesy richness and brings out the basil beautifully. Try Sebastiani Sonoma County Cabernet Sauvignon 2003, a $17 wine that tastes like it costs twice that.

  • Yield: 4 servings (serving size: 1 1/2 cups)

Nutritional Information

Calories per serving: 332
Fat per serving: 10g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 12g
Carbohydrate per serving: 50g
Fiber per serving: 3g
Cholesterol per serving: 5mg
Iron per serving: 3mg
Sodium per serving: 274mg
Calcium per serving: 125mg

This Recipe Is