| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Pasta | 6 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Onion, thinly sliced | |
| 2 | Cl Garlic, minced | |
| 1 | lb | Zucchini, cut in thin strips |
| 1 | Red pepper, cut in thin | |
| strips | ||
| 1 | lb | Ripe tomatoes, peeledseeded |
| and diced | ||
| 1 | t | Oregano |
| 1/2 | c | Water |
| 1 | t | Basil |
| Salt and pepper | ||
| 1 | lb | Ziti |
| 6 | oz | Provolone cheese, 1/2 inch c |
INSTRUCTIONS
In a large frying pan, heat olive oil over medium heat. Add onion and garlic and cook 3-4 minutes, or until onion is softened. Add zucchini and red pepper and cook, stirring, 3-4 minutes, or until vegetables are slightly softened. Add tomatoes, oregano, and water. Cook until zucchini and red pepper are crisp tender, and sauce just begins to thicken, 3-5 minutes. Stir in basil, salt, and pepper. Meanwhile cook ziti in a large pot of boiling salted water until tender, 8-10 minutes; drain. Pour half of sauce onto a warmed platter. Pour hot pasta on top of sauce. Sprinkle provolone cheese over top. Pour remaining sauce over all. Posted to MC-Recipe Digest V1 #649 by Aunt Bill <thelma@pipeline.com> on Jun 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 514
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 21.3mg
Sodium: 515.5mg
Potassium: 385.5mg
Carbohydrates: 75.5g
Fiber: 3.6g
Sugar: 4.9g
Protein: 21.4g