Rotini with Zucchini & Sun Dried Tomato sauce
1 tablespoon of extra virgin olive oil
1 medium onion
1 green pepper, seeded, washed, dried, & chopped
1 small zucchini, grated
3 cloves garlic, minced
1/2 pound of rotini pasta
one 28 ounce can of Italian tomatoes,
1/4 cup of red wine
1 ounce of sun dried tomatoes, snipped into pieces and reconstituted
with boiling water for 5 minutes and drained
1 teaspoon of sugar
2 tablespoons of yogurt
6 fresh basil leaves (1 teaspoon of dried)
Freshly ground pepper
In a nonstick skillet heat the olive oil and sauté onion, peppers,
zucchini, and garlic until vegetables are soft. Meanwhile boil rotini
until done. while pasta is still warm, toss with vegetable mixture in
casserole dish. In skillet heat canned tomatoes with wine. Puree sun
dried tomatoes with sugar, yogurt, and basil. Add to tomatoes in skillet
and simmer until thickened, about 15 to 20 minutes. Pour over pasta and
sprinkle with freshly ground pepper. Serves 6 |
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