This rigatoni pasta, packed with vegetables, has a light tomato and garlic sauce.
How To Make Pasta Con Zucchini
Ingredients
For Sauce:
- ⅓ cup olive oil
- 1 cup onion, chopped
- 1 lb fresh mushrooms, divide
- 1 ½ tsp garlic, minced
- 3 cup tomatoes, crushed
- 16 oz tomatoes, dice, drain
- 1 ½ cup tomato puree
- 1 cup black olives, sliced, drain
- 2 tsp capers, drain
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp black pepper
- ¼ tsp red pepper, crushed
- ½ tsp fennel seeds
- ½ tsp Salt
For Zucchini:
- 4 large zucchini, slice lengthwise, 1/4" thick
- 2 tbsp olive oil
- dried basil
- dried oregano
- salt and black pepper
- 1 lb Rigatoni, cooked
- parmesan, grated
Instructions
To cook the sauce:
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Cut ½ of the mushrooms into quarters and set aside. Finely mince remaining portion.
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Heat olive oil in a heavy Dutch oven over medium heat.
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Add onion and minced mushrooms. Cook for 10 minutes or until onions are very soft.
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Add garlic and mushroom quarters and cook for 5 minutes. Stir frequently.
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Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer for 20 minutes.
Prepare Zucchini:
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Sprinkle sliced zucchini with salt, pepper, basil and oregano.
To cook the pasta:
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Heat 1 tbsp of olive oil in a large skillet over medium heat.
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Place zucchini slices in one layer in the pan. Saute for about 3 minutes per side, or just until tender.
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Transfer to a platter and cover to keep warm. Repeat process for the remaining zucchini. Add olive oil as needed.
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Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.
Nutrition
- Sugar: 31g
- :
- Calcium: 223mg
- Calories: 905kcal
- Carbohydrates: 131g
- Fat: 34g
- Fiber: 16g
- Iron: 9mg
- Potassium: 2705mg
- Protein: 29g
- Saturated Fat: 5g
- Sodium: 1314mg
- Vitamin A: 1803IU
- Vitamin C: 102mg
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