Guest guest Posted May 11, 2000 Report Share Posted May 11, 2000 * Exported from MasterCook * Pasta With Tomatoes, Zucchini and Pesto Recipe By :Bon Appetit, March 1999 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 4 cups 1/2-inch cubes of zucchini -- (about 22 ounces) 1 1/2 cups chopped onion 2 large garlic cloves -- chopped 1 28 ounce can diced tomatoes in juice 1 pound spaghetti 1 7 ounce pack purchased pesto 1/2 cup thinly sliced fresh basil Grated Parmesan cheese Heat oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and saut‚ until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately. Source: " MC_Busted by Karen C. Greenlee <greenlee " - - - - - - - - - - - - - - - - - - - Per serving: 605 Calories (kcal); 27g Total Fat; (39% calories from fat); 19g Protein; 74g Carbohydrate; 10mg Cholesterol; 264mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 905952 0 0 26068 0 4449 3332 0 Quote Link to comment Share on other sites More sharing options...
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