Summer Pasta With Herbs and Veggies

Total Time
23mins
Prep 8 mins
Cook 15 mins

We love pasta year round. This combo is one we like a lot.

Ingredients Nutrition

Directions

  1. Cook pasta in salted boiling water until tender but as firm as you like; drain and keep hot.
  2. Meanwhile, in large skillet over medium heat, heat oil.
  3. Add zucchini and garlic; cook for 5 minutes, stirring frequently.
  4. Add tomatoes and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
  5. Stir in herbs; simmer for 5 minutes.
  6. Season with salt and pepper.
  7. Toss sauce with hot pasta.
  8. Serve immediately, with Parmesan cheese for sprinkling on top.

Reviews

(3)
Most Helpful

This was a simple and delicious dish. The first four stars were for the flavor, color and textures and the 5th for the simplicity. I really liked the background flavor of the wine which is very subtle (I used Trader Joe's 3 buck Chuck Chardonnay) The only changes I made was to cut the recipe in half and I didn't have marjoram, so left that out. I'm a true carnivore so to have a meatless dinner (I served this with a green salad and french bread) that was tasty and satisfying was a nice change and a perfect light meal for a warm summer evening. Thanks Annacia, I'll definitely be making this again.

momaphet August 27, 2011

Yet another who didn't have marjoram, blush, I must plant some!! I used the wine, and a can of crushed tomatoes, which probably gave me more sauce than required but very good nonetheless. Thoroughly enjoyed this for a quick dinner, thank you, Annacia, I always enjoy good ways of using zucchini, a prolific and cheap vegetable here. Lovely recipe, made for PRMR tag game, thank you!

Karen Elizabeth May 28, 2013

This was so good! I had it completed in 15 minutes! I didn't have marjoram, used chicken stock and rotini pasta. Very fresh and lite, made a great lunch. I also cut the recipe in half and have another lunch ready for later in the week. Made for 123Hits.

AZPARZYCH August 30, 2011

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