Zucchini Pasta Toss

I love Ree at Pioneer Woman.

I love how she writes, I love how she loves her kids and her man. I love how she cooks.

I was recently inspired by this dish to create one of my own using zucchini, which our garden spits out by the gallons. Check out the original version here: Farfalle with Zucchini

Here's my version...

8 oz of pasta
1 15 oz can crushed tomatoes
1 zucchini, coarse chopped
1/2 onion, medium dice
3 T olive oil
1/2 chicken broth
fresh herbs: I used dill and basil

Put your pasta on to boil. Prep your veggies and herbs.

Heat up the olive oil in a large skillet. Make sure the oil is smoking hot so that the zucchini cooks fast, but gets a good char on it. Remove the zucchini and brown up the onion. When the onion is soft, add chicken broth and deglaze the pan. Then add the tomatoes and zucchini and herbs, stir together.

Ladle in the pasta, getting some of the pasta water into the sauce. Stir together. Serve. Sprinkle with fresh parmesan cheese.

Terri Steffes
Terri Steffes

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