In this video, Betty demonstrates how to make Pasta with Tomato and Zucchini Sauce. I used penne pasta and topped it with a wonderful tomato sauce made with zucchini and other vegetables. Ingredients: 8-oz. uncooked pasta (I used penne pasta, but you may use the pasta of your choice.) 1 teaspoon salt 2 teaspoons extra virgin olive oil 2 additional teaspoons extra virgin olive oil 1 medium to large zucchini, cut into ¼-inch slices 1 medium onion, chopped 2 medium cloves of garlic, minced (2) 14.5-oz. cans Italian-style stewed tomatoes, undrained (I used stewed tomatoes flavored with basil, garlic, and oregano.) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup chopped fresh basil ¼ cup Parmesan cheese, finely grated In a large pot, bring at least 2 inches of water to a boil over medium heat. Add 1 teaspoon salt. When the water is boiling, add 8-oz. uncooked penne pasta, and cook, according to package instructions. Drain. Add 2 teaspoons olive oil and mix well. Cover with aluminum foil and set aside. Meanwhile, heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add 1 sliced zucchini, 1 chopped onion, and 1 minced clove of garlic. Saute about 4 minutes, until onion is clear. Spoon sautéed vegetables into a large bowl and cover with aluminum foil. Set aside. Add (2) cans of Italian-style stewed tomatoes, ¼ teaspoon salt, and ¼ teaspoon freshly ground pepper to skillet. Bring to a boil over medium heat. Reduce heat and cook for about 12 …

Join me on Facebook: www.facebook.com Nikki Dinki shows you how to make pasta out of Zucchini. It is a healthy vegiterian dish that is extremely low cal and carb free. Recipe: 2 Roasted Peppers 1 Small-Med Eggplant 3 Med Zucchini 1 Med Onion 4 large cloves of Garlic Optional: 1 hot red pepper or 1/2 tsp Red Pepper Flakes 15 oz can Tomato Sauce 2 Extra Large Tomatoes 1 Large lemon, Zest and Juice 10 large leaves of basil, chopped 1/8 cup Parmesan Cheese Char peppers under the broiler and put into a bowl covered with saran wrap until cool and then remove skins. Roast eggplant at 400 degrees for 30 minutes. Make Zucchini into pasta and set aside. Start sauce with a spray of cooking spray and add onion and garlic (and hot pepper if desired) cook until soft. Add tomato sauce and cook 10-15min. Add zucchini pasta, fresh tomatoes and let simmer together for 5 minutes. Add basil, lemon zest and juice and cheese. Enjoy!!
Video Rating: 5 / 5