Ingredients:
1 onion, chopped
2-1/4 cups zucchini, diced
2 tomatoes, skinned and chopped
6 cups beef flavored broth
3/4 cup spaghetti, broken in small pieces
1/4 cup fresh basil, chopped
1/4 cup parsley, chopped
salt and pepper to taste
Method:
Saute onion until translucent. Add zucchini and tomatoes; cook, stirring constantly for 2 minutes. Add broth and bring to boil.
Add pasta. Stir once and cook for 6 minutes, or until tender.
Stir in herbs and add salt and pepper.
Ingredients:
4 medium zucchini, approximately 1-1/2 pounds
4 tbsp. garlic olive oil (or 1 clove minced garlic plus 4 tbsp. olive oil)
8 ounces whole grain penne pasta
Salt
Pepper
Method:
Wash zucchini. Cut 1-1/2 into thick rounds. Cut rounds in half and place in a small saucepan.
Add enough water to just cover. Bring to a boil. Lower heat and cover pan. Cook for 15 minutes. Using a slotted spoon, transfer zucchini to a blender.
Add 1/2 cup cooking water and 1 tsp. garlic olive oil (or olive oil). Process until very smooth. Add a pinch of salt and fresh ground pepper to taste. Set aside.
Trim ends of remaining zucchini and discard. Cut zucchini into 1/4″ cubes. Heat remaining oil in a large skillet, add zucchini cubes (and minced garlic if not using garlic oil),and sauté over high heat until zucchini softens and turns golden. Add a bit of salt and pepper to taste. Keep warm.
Bring a large pot of water to a rapid boil. Add pasta and cook until pasta is tender. Drain pasta thoroughly. Divide among 4 soup bowls or dinner plates. Distribute zucchini and oil over pasta.
Heat zucchini-garlic sauce and pour over pasta. Add a grinding of pepper, if desired.
