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Categories:
lemon zest parsley rigatoni pasta vegetable oil shallots clove garlic tomato tomato juice tomatoes sugar zucchini
Viewed: 14 - Published at: 3 years agoIngredients
- 2 tsp grated lemon zest
- 1/4 cup chopped fresh parsley
- 12 oz rigatoni pasta
- 2 tbsp vegetable oil
- 2 None shallots, minced
- 1 clove garlic, minced
- 3 tbsp tomato paste
- 1 1/4 cups tomato juice
- 3 None tomatoes, diced
- Pinch None sugar
- 1 None zucchini, thinly sliced
Method
- In a small bowl, mix the lemon zest and parsley; set aside. Cook the pasta according to the package directions.
- Meanwhile, heat 1 tbsp oil in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until softened. Add the tomato paste and cook, stirring, for 1 min. Add the tomato juice and tomatoes and bring to a boil. Reduce the heat and simmer for 5 mins. Season with a pinch of sugar and salt and pepper to taste. Remove from the heat; cover to keep warm.
- Heat the remaining 1 tbsp oil in a large, deep nonstick skillet and cook the zucchini until lightly browned on both sides. Drain the pasta, add to the zucchini and cook for 1 min. Divide the pasta mixture among four shallow bowls. Top with the tomato sauce and the lemon-parsley mixture and serve.
