Recipes

Zucchini & Olives Pasta

Zucchini and olives, along with a whole host of veggies and spices, make for a great pasta. For people who shun zucchini, they’ll change their tune once they taste this dish.
Print Recipe

Course Pasta, Pasta, Rice & Grains
Cuisine Continental

Servings 4 servings
Calories 2435.16 kcal

Ingredients

  

  • 33/100 cup(s) olive oil; SAUCE
  • 1 cup(s) chopped onions; SAUCE
  • 16 ounce(s) fresh mushrooms, divided; SAUCE
  • 1 1/2 teaspoon(s) minced garlic ; SAUCE
  • 3 cup(s) fresh tomatoes, crushed ; SAUCE
  • 1 (16 oz.) can of tomatoes, diced & drained; SAUCE
  • 1 1/2 cup(s) tomato puree; SAUCE
  • 1 cup(s) black olives, sliced & drained; SAUCE
  • 33/50 tablespoon(s) capers, drained; SAUCE
  • 1/2 teaspoon(s) dried oregano; SAUCE
  • 1/2 teaspoon(s) dried basil; SAUCE
  • 1/4 teaspoon(s) black pepper; SAUCE
  • 1/4 teaspoon(s) crushed red pepper flakes; SAUCE
  • 2/25 ounce(s) fennel seeds; SAUCE
  • 1/2 teaspoon(s) salt; SAUCE
  • 4 large zucchini; ZUCCHINI
  • 2 tablespoon(s) olive oil; ZUCCHINI
  • 1 Dried basil, to taste; ZUCCHINI
  • 1 Dried oregano, to taste; ZUCCHINI
  • 1 Salt, to taste; ZUCCHINI
  • 1 Black pepper, to taste; ZUCCHINI
  • 2 cup(s) rigatoni pasta, cooked; ZUCCHINI
  • 1 Parmesan cheese, grated; ZUCCHINI

Instructions

 

  • Sauce: Cut 1/2 half of the mushrooms into quarters and reserve.
  • Finely mince remaining portion.
  • Heat olive oil in a heavy Dutch oven over medium heat.
  • Add onion and minced mushrooms.
  • Cook 10 minutes or until onions are very soft, stirring frequently.
  • Add garlic and mushroom quarters and cook 5 minutes, stirring constantly.
  • Add remaining ingredients, stir and bring to a simmer.
  • Reduce heat and simmer 20 minutes, stirring frequently.
  • Zucchini: Sliced Zucchini lengthwise into 1/4 inch thick slices.
  • Sprinkle sliced zucchini with salt, pepper, basil and oregano.
  • Heat 1 tbsp of olive oil in a large skillet over medium heat.
  • Place zucchini slices in one layer in the pan.
  • Saute about 3 minutes per side just until tender.
  • Remove to heated platter and cover to keep warm while sauting remaining zucchini.
  • Add remaining olive oil as needed.
  • Ladle sauce over pasta.
  • Top with zucchini slices and serve.
  • Pass extra sauce and Parmesan cheese.
  • Ready in 1 hour and 30 min.

Nutrition

Calories: 2435.16kcalCarbohydrates: 285.13gProtein: 70.37gFat: 122.79gSaturated Fat: 17.47gCholesterol: 1.25mgSodium: 7905.43mgFiber: 57.12gSugar: 108.89g

Keyword Tomato, Vegetables
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