1/4 cup extra virgin olive oil
1 teaspoon crushed garlic
1 medium zucchini, quartered and sliced
1/2 green pepper, diced
1 cup small cherry or grape tomatoes, halved
2 or 3 tablespoons chopped purple basil
salt and pepper
freshly grated ramano cheese for serving
1/2 pound pasta, cooked al dente
Heat saute pan over medium high heat. Add olive oil then garlic and stir for a moment. Add zucchini and cook for several minutes until it begins to brown. Add peppers and continue to cook. When peppers have softened a bit, add tomatoes and basil. Cook for about 3 or 4 minutes then add salt and pepper to taste. Toss with pasta. Pass the ramano cheese around the table.
Hints: Sophie tells me that you can put just about anything with pasta and it will work. Use what you have. This recipe can include (or substitute) onions or shallots, regular basil, asparagus or green beans, spinach, brocolini, mushrooms, celery etc. You could add cooked chicken, shrimp or sausage for a protein source. Add these just before the tomatoes.
Pasta is one of my go to dinners. It is always good, nearly always fast and can usually be done with ingredients on hand. Fresh veggies and herbs with extra virgin olive oil are hard to mess up. I have begun using whole grain pasta and I like it but Soph spent enough time in Italy that she really has a hard time with it. So I just serve it when she is not here.