06-03-2005, 02:20 AM
1 (7 ounce) package angel hair pasta or thin spaghetti
2 small zucchini, sliced 1/4-inch thick
2 garlic cloves, minced
3 tablespoons olive oil or vegetable oil
1 (16 ounce) can Mexican diced tomatoes, undrained
1/4 cup minced fresh parsley
1 teaspoon dried oregano
1/8 to 1/4 teaspoon crushed red pepper flakes
Cook pasta according to package directions.
Meanwhile, in a skillet sauté zucchini and garlic in oil until zucchini is crisp tender. Add the tomatoes, parsley, oregano and red pepper flakes. Heat through. Drain pasta and top with zucchini mixture.
2 small zucchini, sliced 1/4-inch thick
2 garlic cloves, minced
3 tablespoons olive oil or vegetable oil
1 (16 ounce) can Mexican diced tomatoes, undrained
1/4 cup minced fresh parsley
1 teaspoon dried oregano
1/8 to 1/4 teaspoon crushed red pepper flakes
Cook pasta according to package directions.
Meanwhile, in a skillet sauté zucchini and garlic in oil until zucchini is crisp tender. Add the tomatoes, parsley, oregano and red pepper flakes. Heat through. Drain pasta and top with zucchini mixture.