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Pasta with Zucchini and Fresh Tomatoes Recipe
|Zucchini||1 Pound (4 Small Sized Ones)|
|Lemon juice||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Onions||2 , thinly sliced crosswise and separated into rings|
|White wine vinegar||1 Tablespoon|
|Tomatoes||3 Large, thinly sliced|
|Minced fresh basil||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Red pepper flakes||1⁄2 Teaspoon|
Calories 308 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.8%
Saturated Fat 0.09 g0.43%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 37.6 mg1.6%
Total Carbohydrates 65 g21.8%
Dietary Fiber 9.7 g38.7%
Sugars 11.1 g
Protein 13 g26.5%
Vitamin A 23.8% Vitamin C 57.8%
Calcium 4.1% Iron 12.1%
*Based on a 2000 Calorie diet
Place in a large bowl.
Add the lemon juice and toss well.
In a large no-stick frying pan over medium-high heat, cook the garlic for 30 seconds, stirring constantly; don't let it burn.
Add the onions, vinegar and zucchini.
Cook for 3 to 4 minutes.
Add the tomatoes, basil, parsley and pepper flakes.
Cover the pan, reduce the heat, and simmer until the zucchini is tender, about 5 to 7 minutes.
Meanwhile, cook the ziti in a large pot of boiling water until just tender, about 8 minutes.
Drain and place in a large shallow bowl.
Add the zucchini mixture and toss well.