Zucchini and Tomato Pasta

I promise this is the last time I’ll write about zucchini. At least this year. OK, at least this week.

My husband said I was blogging too many zucchini desserts, so I think I’ll wrap up this week with an easy pasta dish. A few summers ago we had lots of eggplant and tomatoes in our garden and we found that this was a quick and delicious meal, perfect for hot nights when you don’t want to turn on the oven. Zucchini works just as well as eggplant for this pasta.

You’ll need

2 small zucchinis cut into 1/4 inch slices

2-3 fresh tomatoes, peeled and chopped (I had to use canned this time because our tomatoes aren’t ready, but fresh are better. Drop whole tomatoes into boiling water for about a minute to easily remove the skins.)

fresh basil (I use a handful of leaves and tear into small pieces)

1/4 cup chopped onion

2 cloves garlic, minced

olive oil

salt and pepper to taste

grated Parmesan

angel hair pasta

Cook the angel hair pasta and toss with a bit of olive oil, then set aside. Warm a few tablespoons of olive oil in a frying pan or wok and add the onion and garlic, cooking until translucent. Add the tomatoes, zucchini, and basil.

You may need to add extra water to the sauce depending on how juicy your tomatoes are! Stir until the zucchini is tender. Then pile your plate with angel hair pasta, top with the tomatoes and zucchini, add fresh grated Parmesan, and serve. That’s it!

Of course you can add salt and pepper to taste, and any other fresh herbs you’d like. But veggies straight from the garden don’t need much of anything “extra” to be delicious.