GrannyG
Cook
Zucchini Pasta
1 package (7 oz.) Angel Hair Pasta or thin spaghetti
2 small zucchini, sliced thin
2 garlic cloves, minced
3 TBSP olive or vegetable oil
1 can (16 oz.) Spanish style tomatoes (Rotel)
1/4 cup minced fresh parsley
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
Cook pasta according to directions. I like mine al dente.
In a skillet, saute the garlic,and zucchini in oil until zucchini is crisp
but tender. Add the tomatoes,parsley,oregano,and red pepper
flakes. Heat through. Drain the pasta. Top with zucchini mixture.
I also use this over spaghetti squash, instead of pasta. This is one of our favorite summer recipes. We grow alot of zucchini and yellow squash.
1 package (7 oz.) Angel Hair Pasta or thin spaghetti
2 small zucchini, sliced thin
2 garlic cloves, minced
3 TBSP olive or vegetable oil
1 can (16 oz.) Spanish style tomatoes (Rotel)
1/4 cup minced fresh parsley
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
Cook pasta according to directions. I like mine al dente.
In a skillet, saute the garlic,and zucchini in oil until zucchini is crisp
but tender. Add the tomatoes,parsley,oregano,and red pepper
flakes. Heat through. Drain the pasta. Top with zucchini mixture.
I also use this over spaghetti squash, instead of pasta. This is one of our favorite summer recipes. We grow alot of zucchini and yellow squash.