Pasta With Zucchini And Fresh Tomatoes
|Zucchini||1 Pound (4 Small Sized Ones)|
|Lemon juice||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Onions||2 , thinly sliced crosswise and separated into rings|
|White wine vinegar||1 Tablespoon|
|Tomatoes||3 Large, thinly sliced|
|Minced fresh basil||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Red pepper flakes||1⁄2 Teaspoon|
Halve the zucchini lengthwise and slice into 1/2" cross sections.
Place in a large bowl.
Add the lemon juice and toss well.
In a large no-stick frying pan over medium-high heat, cook the garlic for 30 seconds, stirring constantly; don't let it burn.
Add the onions, vinegar and zucchini.
Cook for 3 to 4 minutes.
Add the tomatoes, basil, parsley and pepper flakes.
Cover the pan, reduce the heat, and simmer until the zucchini is tender, about 5 to 7 minutes.
Meanwhile, cook the ziti in a large pot of boiling water until just tender, about 8 minutes.
Drain and place in a large shallow bowl.
Add the zucchini mixture and toss well.