Mediterranian Pasta with Zucchini (August 17, 2006)

Pasta tonight!

Mediterranean Pasta with Zucchini

8 oz penne or ziti pasta, uncooked
1 (14.5 oz) can diced tomato with basil, garlic, and oregano
1 (15 oz) can chickpeas (garbanzo beans), drained
1 zucchini, sliced
2 tablespoons sliced ripe olives

1. Cook pasta according to package directions, omitting salt and fat

2. While pasta cooks, combine tomatoes and remaining 3 ingredients in a large skillet; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Spoon tomato mixture over drained pasta. (4 2-cup servings)

Served wtih warm pita slices

We augmented this meal with a few more spices (garlic powder and basil) and the leftover artichoke hearts from last nights paninis.

David: So-so. Could have used a little bit more flavor. C
Carla: Okay. I wanted it to be a little more tomato-y. B-

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