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By: Chris D.
| Description: | ||
| Time: | 30 min (10 min to prepare, 20 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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8 ounces linguine 2 each tablespoonsolive oil 1 each large zucchini -- diced 1 each medium onion -- thinly sliced 0.25 cup chopped pepperoncini peppers 2 each cloves garlic -- minced 1 each 1/2oz.can chopped tomatoes, undrained 0.5 each teaspoondried oregano 0.25 cup pitted black olives -- chopped 0.5 each teaspoonsalt (optional) |
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| Directions: | ||
| Cook pasta per package directions and set aside. In a 12-inch skillet, heat oil over medium heat and saute zucchini, onion, peppers, and garlic 5 minutes or until vegetables are tender-crisp, stirring occasionally. Add tomatoes, oregano, olives, and salt and heat to a boil. Reduce heat to low, simmer, uncovered, about 10 minutes, stirring frequently, until mixture thickens. To serve, toss cooked pasta with vegetable mixture. Serve with Parmesan cheese, if desired. |
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| Notes: | ||
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