Quick Autumn Pasta
We just had our first really cold day today and I definately wanted something warm and hearty. The very beginning of fall, you still have lots of those summer zucchini to use up, and maybe even homegrown tomatos you could chop up and use, not to mention bell peppers ripened to red on the vine. Mmmmm...better use them up while we can!
- 12 oz. Spaghetti noodles
- 1 large zucchini, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 14.5 oz. Can diced tomatoes*
- 1 6 oz. can tomato sauce
- 1-tablespoon rosemary
- 2 cloves minced garlic
- 3 tablespoons Olive Oil
- 1-tablespoon red cooking wine
Start the water to boil for the pasta and fix according to package directions. I put a teaspoon of Olive Oil in to keep the noodles from sticking, instead of salt.
While you wait on that, put the olive oil in a large skillet and bring to medium heat. Add the rosemary, garlic, and chopped pepper and sauté for a few seconds to bring out the flavors. Then add the wine, tomatoes, zucchini and tomato sauce. Stir together and then lower the heat to let it simmer for about 15 minutes. The sauce and noodles will probably be done about the same time.
Serves 3-4. Salad and garlic bread on the side is always nice with pasta and will do if you have more mouths to feed.
*Plain or with the Italian spices. If you buy the spiced version, though, you might want to put in a little less garlic and rosemary. And if you have some nice fresh vine ripened tomatoes left from the garden to chop instead - I envy you!
Good eating! Summer
Posted: Thursday 6th October 2005, 10:35 PM
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