Sunday, June 7, 2009

Pasta Primavera

The journey through The Frugal Gourmet, by Jeff Smith, continues. Now, on to pastas!

--2 cloves Garlic, minced fine
--1 tbsp Olive Oil
--1 Small Yellow Onion, peeled and diced
--2 ripe Tomatoes, chopped
--Salt and Black Pepper to taste
--1/2 tsp Basil
--1/2 tsp Oregano
--2 medium Zucchini, grated into coarse pieces
--1/2 cup Dry Red Wine
--1 Egg, beaten
--1/4 cup grated Parmesan or Romano Cheese
--1 lb Pasta, cooked al dente

In a large frying pan, saute the garlic in the oil until it is lightly browned (be careful not to burn it though!). Add the onion and saute until it is clear. Add the tomatoes, salt, pepper, basil, and oregano. Simmer for a few minutes and add the zucchini. Cook on high heat for about 5 minutes or until the moisture is almost gone. Add the wine and simmer for a few to reduce the moisture. Add the egg and cheese, and mix with pasta. This sauce is also good to pour over meat or fish.

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