Spaghetti with Tomatoes, Zucchini and Pesto
(Spaghetti con Pomodori, Zucchine e Pesto)
Ingredients:
1/4 cup extra virgin olive oil
4 cups 1/2-inch cubes zucchini (about 22 ounces)
1 and 1/2 cups chopped onion
2 large garlic cloves, chopped
One 28-ounce can diced tomatoes in juice
1 lb spaghetti
One 7-ounce package purchased pesto
1/2 cup thinly sliced fresh basil
Grated Parmigiano cheese
Directions:
Heat olive oil in heavy large pot over medium-high heat.
Add zucchini, onion and garlic and saute until zucchini is crisp-tender, about 5 minutes.
Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until 'al dente'.
Drain; return to pot.
Add pesto to pasta and toss to coat.
Add zucchini mixture and toss over low heat to combine.
Mix in basil.
Season pasta with salt and pepper.
Transfer pasta to large bowl. Serve, passing Parmigiano cheese separately. Serves 6.