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Zucchini And Pasta In Tomato Sauce Recipe
|Olive oil||1 Tablespoon|
|Onion||1⁄2 Large, chopped|
|Garlic cloves||2 Large, minced|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
|Dried leaf basil||1 Teaspoon|
|Dried leaf oregano||1⁄4 Teaspoon|
|Canned italian peeled tomatoes||28 Ounce (1 Can)|
|Red wine||1⁄4 Cup (4 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Zucchini||1 Pound, sliced|
|Grated parmesan cheese||3 Tablespoon|
Calories 842 Calories from Fat 159
% Daily Value*
Total Fat 18 g27.5%
Saturated Fat 5.3 g26.3%
Trans Fat 0 g
Cholesterol 19.8 mg
Sodium 1123.3 mg46.8%
Total Carbohydrates 136 g45.4%
Dietary Fiber 18 g72%
Sugars 15 g
Protein 35 g69.6%
Vitamin A 87% Vitamin C 158.2%
Calcium 52.1% Iron 60.1%
*Based on a 2000 Calorie diet
1.Take a large skillet, oil it using a vegetable cooking spray.
2.Put oil in it and heat; once done, stir in onion, garlic, parsley, basil and oregano.
3.Saute the vegetables for 2-3 minutes till onion gets soft.
4.Put tomatoes, juice, wine, tomato paste and water in the skillet and cook on low flame for 15- 20 minutes.
5.Prepare pasta following the package directions but do not add salt.
6.Put zucchini in the skillet and cook for 10- 15 minutes without covering until soft.
7.Take a bowl, put tomato sauce and pasta in it and top with cheese.
8.Season with salt and pepper and serve.