Ribbed sprears with zucchini sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Ribbed spears |
| 1 | medium | Onion -- sliced |
| 3 | tablespoons | Olive oil |
| 2 | mediums | Zucchini -- sliced |
| 3 | cups | Tomatoes -- diced |
| ½ | teaspoon | Salt |
| 1 | Bay leaf | |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried oregano |
Directions
In large skillet saute onion in hot oil until crisp/tender. Add zucchini, tomatoes, ½ tsp salt, bay leaf, pepper, basil and oregano. Simmer uncovered for 15 minutes; uncover and simmer 10 minutes longer. Discard bay leaf. Meanwhile, bring 3 qts of water to rapid boil in large kettle. Gradually add ribbed sprears and cook, uncovered, according to package directions. Drain in colander. Serve with sauce. About 370 calories.
Recipe By : Gioia box
From: Meg Antczak Date: 10-18-95 (20:10) (159) Fido: Cooking