Friday, May 1, 2009
All little zucchini didn't hurt any pasta. So they've become good friends. Simple, easy to make and delish for a last minute dinner idea.
This with a little homemade garlic bread. yum-o!
Penne Pasta with Zucchini
2 medium sized Zucchini (peeled and sliced into coins or half-moons)
3 roma tomatoes (diced)
2 garlic cloves (minced)
1 Tbps dry Thyme
1 Tbsp dry parsley
Extra Virgin Olive Oil
2/3 of a box of penne rigate
salt and pepper to taste.
Making pasta: Bring a large pot filled with water to a boil on medium to high heat. When the water is nearly bubbling like crazy, sprinkle liberally with salt and add in pasta. It will cook in about 12 min then drain.
Heat a large sauce pan and coat the bottom with olive oil. When the oil is hot, saute the garlic for 30 sec then add the roma tomatoes, zucchini, thyme and parsley. Season with some salt and pepper. Cooking until the zucchini is tender. Stir occasionally. Drizzle in more olive oil and add in the pasta and combine well.
Put a nice helping in a plate and top with some freshly shredded manchego cheese.