Zucchini and Tomato Pasta Tossaggieskitchen
Dinner has been coming together quickly these days. And what I’m really saying is … I have no time to make it. Pasta seems to be the quick-fix unplanned dinner of choice in my household and really no one is complaining. If you have a great sauce then there’s really no reason to complain is there?
This is what you call a “use it up” kind of sauce…I had a few zucchinis in the fridge, a big can of tomatoes in the pantry, and of course everyday kitchen staples, onions and garlic. While the pasta boils, your sauce is cooking and before you know it it’s time to eat.
I like to use whole wheat pasta for its nutrition as well as it’s nutty whole grain taste. Most whole wheat pastas have a good amount of protein in them so I don’t feel its necessary to add additional protein to a dish like this, but feel free to add any protein of your choice to this pasta to bulk it up even more.
Zucchini and Tomato Pasta Toss
1 box whole wheat penne pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 large onion, sliced thin
2 zucchini, sliced diagonally, then again into matchsticks
1 28oz can diced Italian tomatoes
pinch of dried oregano and/or basil
pinches of salt and fresh ground pepper to taste
grated Parmesan cheese, for serving
red hot pepper flakes, for serving (optional)
Cook pasta according to directions.
While pasta is cooking, heat oil in large non stick skillet. Add garlic and sliced onion and cook for 2-3 minutes until onions begin to soften. Add zucchini to skillet and season with a pinch of oregano or basil, salt and pepper. Cook zucchini for about 5 minutes then add tomatoes. Bring up to slight boil and down again to a simmer. Continue to simmer for about 8-10 minutes while pasta finishes cooking and is drained. Taste sauce for salt and pepper. Carefully place pasta back into pot, drizzle a little olive oil to pasta and stir to prevent sticking. Serve pasta in bowls with generous amount of sauce and Parmesan cheese.