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Herbed Rotelle With Balsamic Vinegar

chef.tim.lee's picture
Ingredients
  Dried tomato halves 4
  Olive oil 2 Teaspoon
  Zucchini 2 Cup (32 tbs), cubed
  Garlic 2 Clove (10 gm), minced
  Canned plum tomatoes 2 Cup (32 tbs)
  Fresh rosemary/1 teaspoon dried rosemary 1 Teaspoon
  Fresh oregano/1 teaspoon dried oregano 1 Tablespoon, chopped
  Balsamic vinegar 1 Tablespoon
  Rotelle pasta 6 Ounce, cooked, drained (Spirals)
  Grated parmesan cheese 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
Directions

MAKING
1. In small bowl, soak dried tomatoes in boiling water to cover 2 minutes, drain and chop.
2. In large nonstick skillet, heat oil add zucchini and garlic.
3. Cook, stirring frequently 4-5 minutes.
4. Stir in dried and plum tomatoes, rosemary and oregano.
5. Simmer 15-20 minutes, until sauce thickens, stirring to break up tomatoes and stir in vinegar.
6. Place pasta in large serving bowl pour sauce over pasta and toss to mix well.

SERVING
7. Sprinkle with Parmesan cheese.
8. Toss and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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