Fresh zucchini and roma tomato pasta
June 5, 2012 § 5 Comments
My apartment is like a sauna these days and and I can hardly even fold laundry without having to take a cold shower. Seriously, it is hot. I have a fan blowing on me as I write this. And so I haven’t been what you would call eager to turn on the stove or the oven lately.
But, honestly, this zucchini and tomato pasta dish is so worth the heat it takes to make it. I have always loved the fresh, light taste of zucchini and I love it even more when it is in pasta; I also have a lot of love for tomatoes but it is meaty, robust, vibrant roma tomatoes that truly have my heart. And the parsley in this dish is so lively and bright and it makes the zucchini and the tomato even more perfect together. The flavours in this dish are so wonderful and light that I almost forget I was sweating through my tank top by the time I finished making it. Almost.
1/2 of a box of whole-wheat pasta
1 cup of white bean Alfredo sauce
2 roma tomatoes
2 tsp of lemon juice
a few sprigs of fresh parsley
1. Chop the shallots, the zucchini, the tomatoes and the parsley and start boiling the water for your pasta.
2. Once the water is boiling, cook the pasta according to the package directions.
3. When the pasta is almost finished, sautée the zucchini and the shallots in a bit of oil over medium-low heat for just a couple of minutes. Then add the tomatoes and the lemon and parsley, and cook for one minute longer, until the tomatoes are just warm.
4. Drain the pasta and then stir in the white bean sauce. Serve with the zucchini and tomato on top.