Betty's Pasta with Tomato and Zucchini Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Boil water in a large pot and turn up the heat until it's almost boiling.

Add 1 teaspoon of salt to the boiling water.

Pour in about 8 ounces of penny pasta and stir to prevent clumping.

Turn on a skillet and add 2 teaspoons of extra virgin olive oil to heat.

Chop 1 medium onion and slice 1 zucchini into thin slices.

Minced 2 cloves of garlic and set aside.

Add zucchini and onion to the hot oil in the skillet and sauté for about 4 minutes until they start to brown.

Add minced garlic to the skillet and mix everything together, sautéing for another minute.

Cook the pasta according to package instructions for about 11 minutes until al dente, then strain and add 2 teaspoons of olive oil to it, stirring to coat.

Transfer the sautéed vegetables to a large bowl and cover with foil to keep warm.

In the skillet, add 2 cans of Italian-style stewed tomatoes (do not drain) along with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Stir the tomatoes and seasonings, then cook on medium heat until it comes to a boil, then reduce to a simmer for about 12 minutes to thicken.

Combine the cooked vegetables with the thickened tomato sauce and add 1/2 cup of chopped fresh basil, stirring to mix.

Serve the pasta on a platter, topped with the tomato and zucchini sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens