Zucchini & Tomato Pasta: A Fresh & Flavorful Recipe

INGREDIENTS

1 tablespoon olive oil 3/4 cup thinly sliced zucchini 2 tablespoons chopped green onions 3 cloves garlic, minced 1 can (14-1/2 ounces) diced tomatoes, undrained 1 cup vegetable broth 3 tablespoons chopped fresh basil or 2 teaspoons dried basil 3 tablespoons grated Romano cheese 1 pound penne pasta, cooked and drained

PREPARATION:

1. Heat olive oil in large skillet over medium-high heat until hot. Add zucchini; cook and stir 1 minute. Add onions and garlic; cook and stir 1 minute. Add tomatoes; cook and stir 5 minutes. Add vegetable broth, scraping bottom of skillet clean. Simmer 5 minutes or until broth reduces to 1/2 cup. Add basil and cheese; stir well.
2. Combine sauce with penne in large bowl; toss gently.

This recipe appears in: Italian