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This Spaghettini with zucchini Recipe was submitted on 02/24/2003 by Rebecca from NC.
"A tasty Italian dish."
Ingredients:
1/2 small onion
1 clove garlic
1/3 cup olive oil
2 tablespoons margarine
1 tablespoon parsley
2 1/2 cups italian peeled tomatoes
Pinch of marjoram
Salt
Black pepper
1/4 teaspoon basil
3 medium-size zucchini
4 fresh mushrooms
1/4 cup vegetable oil
Pinch nutmeg
1 lb. spaghetti
Directions:
1. Chop both onion and garlic finely
2. Heat half of the olive oil in a non-aluminum saucepan over medium flame. Add
butter, wait 1 minute until it melts, and add onion, garlic, and parsley. Lower flame, stir, and cook about 5 minutes, or until softened.
3. Set stockpot or kettle of salted water over low flame to bring to a boil for spaghettini.
4. To saucepan with onion and garlic mixture, add tomatoes and break them up. Mix well. Add marjoram, salt, and pepper, and taste for seasoning. Add basil. Cook over low flame 25 minutes, stirring often.
5. Wash zucchini under cold water and pat dry. Slice into 1/8-inch rounds.
Set aside.
6. Lightly rinse mushrooms and pat dry. Thinly slice caps and stems.
7. Heat vegetable oil in skillet over medim flame and saute zucchini, stirring until golden brown. Drain on paper towels. Wipe out skillet.
8. Add the remaining olive oil to same skillet. Add mushrooms, salt, pepper,
and nutmeg. Mix gently.
9. Add zucchini to tomato sauce and blend well. Taste. Let sauce simmer over low flame.
10. Drop spaghettini into boiling water and loosen it up with long fork. Cook about 7 minutes, or until done. Drain well in colander.
11. Remove sauce from flame and pour half of it into large serving bowl. Transfer spaghettini to bowl and toss well. Add the remaining sauce to pasta and toss again.
12. Salt and pepper to taste.
Groups:
Vegan, Main Dish, Pasta |
Preparation Time:
10 mins
Cooking Time:
35 mins
Servings:
2-4 |
