| | Directions | | Cook pasta as directed on package, drain, add 2 tsp. olive oil and set aside. Heat remaining live oil in a large skillet over medium to high heat and add zucchini, onions and garlic, Sauté 4 minutes or until lightly browned. Remove vegetables and set aside; keep warm. Add tomatoes, salt & pepper to skillet. Cook over medium-high heat 12 minutes or until thickened, stirring occasionally. Stir in vegetables and basil. Serve over past; sprinkle with cheese. |
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| Ingredients | | - |  | 8 ounces Penna pasta, uncooked |
| - | | 4 teaspoons olive oil |
| - | | 2 zucchini, sliced (medium) |
| - | | 1 onion, minced (medium) |
| - | | 2 cloves garlic, minced |
| - | | 2 cans Italian-style stewed tomatoes (14 ounce cans) |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 1/2 cup fresh basil, chopped |
| - | | 1/4 cup Parmesan Cheese, grated |
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