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Categories:Viewed: 134 - Published at: 9 years ago
Ingredients
- 3 tablespoons olive oil
- 1 12 cups diced zucchini
- 1 cup chopped onion
- 1 cup diced carrot
- 1 garlic clove, minced
- 2 cups skinned and chopped fresh tomatoes or 1 (16 ounce) can reduced-sodium whole tomatoes
- 12 teaspoon dried basil, crushed
- 14 teaspoon salt
- 12 teaspoon sugar
- 1 (8 ounce) package spinach linguine
- 34 cup grated parmesan cheese
Method
- In large, deep skillet, heat oil.
- Add zucchini, onion, carrots and garlic.
- Cook, stirring occasionally, until vegetables are crisp-tender.
- Stir in tomatoes with juice, basil, salt and sugar.
- Cover and simmer over low heat 10 to 15 minutes, stirring occasionally to break up tomatoes.
- Meanwhile, cook linguine in boiling water until al dente (about 8 to 10 minutes)- Drain.
- Add linguine and Parmesan cheese to tomato mixture.
- Toss until well coated.
- Serve.
