Garden Pasta
1-2 tsp. olive oil
2 medium zucchinis, sliced
2 cups broccoli florets
3 garlic cloves, minced
2 medium tomatoes, coarsely chopped
1 Tbsp. fresh basil, minced or 1 tsp dried
1 Tbsp. minced fresh oregano or 1 tsp. dried
1/2 tsp. dried rosemary
6 oz. angel hair pasta
1/4 cup grated Parmesan cheese
Freshly ground pepper, to taste
Heat the oil in a large, non-stick skillet. Add the zucchini, broccoli and garlic; cook, stirring as needed, until tender crisp, about five minutes. Add tomatoes, basil, oregano, and rosemary; cook, stirring as needed, until the tomatoes are softened, about 5 minutes.
Meanwhile, cook the pasta, according to package directions. Drain, reserving 1/4 cup of the pasta water. Place the pasta in a serving bowl. Add the vegetable mixture, cheese and reserved pasta water; toss to combine. Serve, sprinkled with the pepper, if desired.
Zucchini Salad
1/2-pound macaroni, cooked
4 medium tomatoes, blanched, peeled, coarsely chopped
4 medium zucchini, thinly sliced
8 to 10 stuffed green olives, sliced
7 to 8 Tbsp. French dressing
Bring 4 to 6 cups of water to a boil. Cut a small cross in the top of each tomato; plunge into the boiling water for 30 seconds. Carefully remove the skins from the blanched tomatoes with a sharp knife. Coarsely chop the tomatoes. Place in a large serving bowl. Bring the water back to a boil and cook the macaroni for about 10 minutes or till tender yet still firm. Rinse in cold water, drain well. Add the cooked pasta, olives and zucchini to the tomatoes. Refrigerate 30 minutes. Remove from refrigerator. Add the French dressing and mix until all vegetables are coated. Serves 4 -6.
