Olive Garden Con Zucchini
| Yield: | 4 Servings |
| Categories: | Pasta, Vegetables |
| -WALDINE VAN GEFFEN VGHC42A----- | ||
| SAUCE | ||
| 1/3 | c | Olive oil |
| 1 | c | Onion -- chopped |
| 1 | lb | Fresh mushrooms -- divided |
| 1 1/2 | ts | Garlic -- minced |
| 3 | c | Tomatoes -- crushed |
| 16 | oz | Canned tomatoes; diced -- |
| Drained | ||
| 1 1/2 | c | Tomato puree |
| 1 | c | Black olives; sliced -- |
| Drained | ||
| 2 | ts | Capers -- drained |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Crushed red pepper |
| 1/2 | ts | Fennel seeds |
| 1/2 | ts | Salt |
| ZUCCHINI | ||
| 4 | lg | Aucchini; sliced lengthwise |
| 1/4 | " thick | |
| 2 | tb | Olive oil |
| Dried basil | ||
| Dried oregano | ||
| Salt and black pepper | ||
| 1 | lb | Rigatoni -- cooked |
| Parmesan -- grated |
Advertisement