Wednesday, July 01, 2009

Summer Produce:Zucchini

This recipe calls for:
2 small zucchini
1 15 oz can diced tomatoes
1 medium onion, diced
2 shallots, chopped
3 cloves garlic, chopped
1/4 cup white wine
3 T chopped basil
2 T chopped parsley
1 cup combination additional vegetables - (I used frozen peas, frozen green beans)
1 pound pasta, prepared al dente
1/4 cup olive oil
salt & pepper
1/2 cup grated Romano cheese

First off - chop the zucchini and cook in 2 T olive oil until the zucchini starts to brown, but remains firm.

Remove from pan and add remaining oil. Cook onion until it starts to get soft. Sprinkle with salt and pepper. Add garlic and chopped shallots for 2 minutes.
Pour white wine into the pan with the onions and allow it to cook down.

Add the tomatoes (you can use fresh tomatoes too) and herbs and cook until heated through and bubbly. Smells so good.

Add the cooked zucchini to the pan. At this point, add the additional vegetables. I added the the frozen peas and green beans.
Combine in large bowl or pasta pot with cooked, drained pasta. Season with salt and pepper and Romano cheese. Serve.
Delicious and fresh tasting.



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