Yield: 6 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 small | Onion; thinly sliced |
2 \N | Cl Garlic; minced |
1 pounds | Zucchini; cut in thin strips |
1 medium | Red pepper; cut in thin strips |
1 pounds | Ripe tomatoes; peeled,seeded and diced |
1 teaspoon | Oregano |
½ cup | Water |
1 teaspoon | Basil |
\N \N | Salt and pepper |
1 pounds | Ziti |
6 ounces | Provolone cheese; 1/2 inch c |
In a large frying pan, heat olive oil over medium heat. Add onion and garlic and cook 3-4 minutes, or until onion is softened. Add zucchini and red pepper and cook, stirring, 3-4 minutes, or until vegetables are slightly softened. Add tomatoes, oregano, and water. Cook until zucchini and red pepper are crisp tender, and sauce just begins to thicken, 3-5 minutes. Stir in basil, salt, and pepper. Meanwhile cook ziti in a large pot of boiling salted water until tender, 8-10 minutes; drain. Pour half of sauce onto a warmed platter. Pour hot pasta on top of sauce. Sprinkle provolone cheese over top. Pour remaining sauce over all.
Posted to MC-Recipe Digest V1 #649 by *Aunt* Bill <thelma@...> on Jun 26, 1997