This is a fabulous summer meal I adapted from a WW recipe.
It’s quick, filling and low calorie, particularly if you use a whole grain pasta. Take advantage of the summer vegetables and enjoy.
1 Tbl. olive oil
1 tsp. sugar
1 Tbl. chopped garlic or 1 bulb roasted garlic – click HERE for my easy to follow tutorial to roast garlic
1 small onion, chopped
1 cup diced zucchini
3 cups fresh tomatoes, chopped
2-4 Tbl. fresh basil, chopped*
¼ tsp. coarse ground pepper
1-2 Tbl. sundried tomato pesto (see my tutorial to make your own sun-dried roasted tomatoes HERE or use store-bought)
1 Tbl. red wine vinegar
1 Tbl. balsamic vinegar
grated fresh Parmesan or Romano cheese
1 lb. thick spaghetti, or similar pasta
Fill a large pot with water for pasta, bring to boil. Add pasta and cook till al denta; drain and set aside.
In a large pan sauté onion until almost translucent and add the sugar.Add zucchini in oil over medium heat till crisp-tender.
Add tomatoes, basil, pepper, tomato pesto/spread and vinegars.
Simmer for 2-3 minutes or till all is warmed through.Serve sauce over cooked pasta and sprinkle with grated cheese.
*If fresh basil is unavailable, use 1 Tbl. dried basil and add with garlic, onion and zucchini to give it time to soften and hydrate.
Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow
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