Title: Pasta With Fresh Zucchini Sauce
Categories: Pasta
Yield: 4 Cups
2 ts Vegetable oil
1 ts Garlic; peeled, minced
1/2 lb Mushrooms; slice 1/4" thick
1 ts Dried basil
15 oz Can tomato sauce
3/4 lb Zucchini; cut lengthwise,
- then sliced 1/4" thick
1/4 c Water
3/4 ts Salt
1/2 lb Spaghetti or vermicelli;
- cooked; drained
1/2 c Parmesan cheese;
- freshly grated
In large skillet, heat oil over moderate heat. Add garlic and
mushrooms & cook, stirring frequently, until mushrooms are slightly
softened. Add zucchini & cook for 1 or 2 minutes, stirring
frequently, until crisp-tender. Stir in basil & tomato sauce. Pour
1/4 cup water into tomato sauce can, swirl around & add to skillet.
Stir in salt. Cook just until sauce is well heated. Serve with hot,
cooked pasta & sprinkle with Parmesan cheese.
Recipe by Oregon State University Extension Service
