Fresh Tomato and Zucchini Squash Pasta With Capers: A Family Recipe, ~ This recipe may be easily doubled. Serve the pasta with freshly grated parmesan cheese, not cheese in a carton.
Substances
6 oz (half a container) of spaghetti with greater fiber
1 1/2 cups chopped roma tomatoes (greater in case you desire)
2 tablespoons olive oil
2 small zucchini, shredded
1 clove garlic, minced
1 teaspoon lemon pepper
1 teaspoon salt (can be overlooked)
2 tablespoons capers
Half of cup pasta water (approximate)
Half of cup clean basil leaves, torn
Approach
Prepare dinner the spaghetti according to bundle directions. At the same time as it's far cooking, put together the vegetable sauce. Chop the tomatoes and switch to a bowl. Shred the zucchini and set apart. Pour olive oil into a massive skillet. Add the tomatoes, zucchini, seasonings, and capers. Take a half cup of water out of the pasta pot. Drain the pasta and add to vegetables in skillet. Moisten with pasta water and cook over medium heat for 1-2 minutes. Sprinkle basil leaves over pasta and toss properly. Serve at once with freshly grated parmesan cheese. Makes four generous servings.
Fresh Tomato and Zucchini Squash Pasta With Capers: A Family Recipe
