Total Time
40mins
Prep 20 mins
Cook 20 mins

Good use of summer garden vegetables. Recipe is from Sundays at Moosewood

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions.
  2. Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
  3. In a skillet, saute the zucchini, garlic and pine nuts in olive oil until the garlic is golden and the zucchini is barely tender, for just a few minutes.
  4. Put the zucchini into a large serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice and olive oil. Add black pepper to taste and mix well.
  5. When pasta is el dente, drain it and add to the serving bowl.
  6. Toss everything and serve immediately.
  7. Sprinkle with Parmesan if desired.

Reviews

(7)
Most Helpful

Very tasty, easy and beautiful!

Saraghina August 30, 2007

This is a lovely, fresh summery pasta dish. I served it cold with some spinach leaves, but apart from that, I made it as posted. Delish!

SugaredAlmond July 06, 2006

A lovely salad that works great for a picnic because there is no mayo. I too used extra lemon juice for a little more kick. Thanks!

Sharon123 July 06, 2006

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