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.

Gretchen Roberts; wine pairings by Andrea Immer Robinson
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to package directions.

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  • 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.

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

Nutrition Facts

332 calories; fat 10g; saturated fat 2g; mono fat 6g; poly fat 1g; protein 12g; carbohydrates 50g; fiber 3g; cholesterol 5mg; iron 3mg; sodium 274mg; calcium 125mg.