"This super-quick supper dish was inspired by my love for zucchini and my mom’s method for preparing it," says Sally Cordaro. She also wanted to incorporate her son’s favorite ingredient, pasta. Together, these components create a fresh and tasty medley that Sally calls "comfort food at its best."
3 tablespoons extra-virgin olive oil
2 1/2 cups diced tomatoes
4 garlic cloves, minced
1/2 cup white wine or lower-sodium chicken broth
1 cup packed coarsely chopped fresh basil plus additional sprigs for garnish, if desired
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium zucchini, diced (1 1/4 cups)
8 oz. penne or ziti (tube-shaped pasta)
1 cup coarsely chopped fresh parsley
1/4 cup shaved Romano cheese
1. Heat oil in large skillet over medium heat until hot. Add tomatoes; simmer, covered, 4 to 5 minutes or until softened, stirring occasionally. Add garlic; cook and stir 1 minute or until fragrant. Add wine. Stir in basil, oregano, salt and pepper; stir in zucchini. Reduce heat to medium-low to low; simmer, covered, 15 minutes or until vegetables are just tender, stirring occasionally.
2. Meanwhile, cook pasta according to package directions; drain well. Add pasta and parsley to skillet; toss well. Sprinkle with cheese; garnish with basil sprigs.
4 (generous 1-cup) servings
PER SERVING: 430 calories, 14 g total fat (3 g saturated fat), 14 g protein, 57.5 g carbohydrate, 5 mg cholesterol, 255 mg sodium, 5.5 g fiber