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Olive Garden Con Zucchini

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Dutch Pasta, Vegetables 4 Servings

INGREDIENTS

-WALDINE VAN GEFFEN VGHC42A—–
SAUCE
1/3 c Olive oil
1 c Onion — chopped
1 lb Fresh mushrooms — divided
1 1/2 ts Garlic — minced
3 c Tomatoes — crushed
16 oz Canned tomatoes; diced —
Drained
1 1/2 c Tomato puree
1 c Black olives; sliced —
Drained
2 ts Capers — drained
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Black pepper
1/4 ts Crushed red pepper
1/2 ts Fennel seeds
1/2 ts Salt
ZUCCHINI
4 lg Aucchini; sliced lengthwise
1/4 " thick
2 tb Olive oil
Dried basil
Dried oregano
Salt and black pepper
1 lb Rigatoni — cooked
Parmesan — grated

INSTRUCTIONS

SAUCE-Cut 1/2 half of the mushrooms into quarters and reserve. Finely mince
remaining portion.  Heat olive oil in a heavy Dutch oven over medium heat.
Add onion and minced mushrooms.  Cook 10 minutes or until onions are very
soft, stirring frequently.  Add garlic and mushroom quarters and cook 5
minutes, stirring constantly. Addremaining ingredients, stir and bring to a
simmer.  Reduce heat and simmer 2 Remove to heated platter and cover to
keep warm while sauteeing remaining zucchini. Add remaining olive oil as
needed. Ladle sauce over pasta.  Top with zucchini slices and serve. Pass
extra sauce and Parmesan cheese. Source: The Olive Garden.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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