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Zucchini and Tomato Pasta Sauce with Red WineZucchini & Tomato Pasta Sauce with Red Wine

 

 

 

 
2 tablespoons    olive oil, extra virgin  
2 clove    garlic, minced  
2 large    tomato, diced  
2 med    zucchini, diced  
1/2 cup    red wine, Cabernet preferred  
1 cup    tomato sauce, seasoned with onions, garlic and spices (i.e. homemade or Barilla)  
3 tablespoons    fresh Basil, chopped  
1/2 cup    parmesan cheese, grated  
1 lb    pasta, cooked  
 
1 Using a large stainless steel pan, heat Olive Oil over med-high heat and saute garlic for about a minute.
2 Add diced tomatoes and zucchini and cook for about 4 minutes or until most of the tomato juice is reduced.
3 Add wine, and cook to reduce down until mixture becomes think, about another 4 minutes.
4 Mix in tomato sauce until warm. Mix in cooked pasta and fresh Basil, stir to coat and serve.
5 Sprinkle Parmesan on each plate to taste.
 
Servings: 4

 

 

 

 

 

 

 

 

 

 

 

 

Please note regarding baking recipes: not many of my instructions call for "greasing the pan" or using non-stick spray. The Silpat and Silicone Bakeware which I use do not require additional grease. If you're using a traditional baking pan or sheet, you must either apply butter or spray with non-stick spray. Please contact me with any questions.