Sauted Zucchini Marinara Sauce with Pasta
Serves 415 mins prep30 mins cook
A quick and easy garden-inspired recipe featuring sautéed zucchini in a marinara sauce. This dish offers an herby twist with rosemary and thyme, providing a delightful surprise from traditional basil. It's paired with penne pasta and finished with crumbled ricotta salata, perfect for using fresh harvest produce.
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What you need
Instructions
In large saute pan with high sides over high heat, saute the garlic cloves until they start to turn a golden color about 2-3 minutes. Add in the zucchini, and saute for another 8 minutes, add in the white wine vinegar, and let it come to a simmer for 2 more minutes. Then season with salt and pepper, stirring to incorporate. Add in the tomato puree, and bring to a gentle simmer for a about 5-6 minutes, stirring occasionally. Meanwhile, cook pasta according to packaged directions and reserve 1/2 cup of pasta water prior to draining. Add the pasta water to the sauce, and stir. Then add the pasta to the pan, toss to coat. Divide amongst bowls and top with ricotta salata cheese.View original recipe