| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
sm |
Onion; thinly sliced |
| 2 |
|
Cl Garlic; minced |
| 1 |
lb |
Zucchini; cut in thin strips |
| 1 |
md |
Red pepper; cut in thin strips |
| 1 |
lb |
Ripe tomatoes; peeled,seeded and diced |
| 1 |
ts |
Oregano |
| 1/2 |
c |
Water |
| 1 |
ts |
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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