Friday, May 2, 2008

Grassroots recipe #1

Child nutrition advocate DeShauna Ponton was kind enough to share this delicious summertime combination of fresh vegetables and pasta.

Zucchini Spaghetti

1 large zucchini (cut into 1/2-1 inch pieces)
2-3 Tablespoons extra virgin olive oil
1 large onion, diced
1 chopped green pepper
1 box angel hair pasta
1 can stewed or diced tomatoes, drained (save juice)
1 1/2 Tablespoons chopped garlic
3 plum tomatoes (or 1 regular tomato) skinned and diced
1/2 cup parmesan cheese
Italian seasonings (basil, oregano, rosemary), to taste
salt and pepper, to taste

In a large skillet, sautee onion, green pepper, and zucchini until slightly soft. Add the can of stewed tomatoes. Reduce heat and simmer for about 5 minutes. Add tomato juice, garlic, Italian seasonings, salt, and pepper. Cook for another 5-10 minutes, stirring occasionally.

Meanwhile, boil the angel hair pasta according to directions on the box, until tender. Drain and set aside.

Plate your pasta. Spoon zucchini mixture over pasta with juice and top with fresh parmesan.

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