Tomato Zucchini Pasta

Name: Tomato Zucchini Pasta
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 5 cups
Cuisine: Europe, Italian
Ingredients: 2 tablespoons butter; 2 tablespoons canola oil; 2 medium onions, chopped; 8 large tomatoes, chopped; 2 medium zucchini, cut into 1/2-inch pieces; 4 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon salt; 1/2 teaspoon pepper; Hot cooked pasta; Optional: torn fresh oregano leaves and shredded Parmesan

Total Time Prep: 20 min. Cook: 1 hour

Yield 5 cups

Test Kitchen Approved

With tender zucchini, fresh tomatoes and a simple stovetop simmer, this tomato zucchini pasta proves that easy and elegant aren't mutually exclusive.

Ingredients

2 tablespoons butter
2 tablespoons canola oil
2 medium onions, chopped
8 large tomatoes, chopped
2 medium zucchini, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked pasta
Optional: torn fresh oregano leaves and shredded Parmesan

Directions

In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta; if desired, top with oregano and shredded Parmesan cheese.

Nutrition Facts

1/2 cup sauce: 89 calories, 6g fat (2g saturated fat), 6mg cholesterol, 266mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

I came up with this recipe after planting too many zucchini plants in our vegetable garden. My husband loved it the first time I served it and now we make it quite often. —Joy Turner, Amherst, Ohio

Recipe Creator