This recipe can be prepared in 45 minutes or less.

This delicious pasta uses store-bought pesto.

Serves 6.

INGREDIENTS

  • 1/4cup olive oil
  • 4cups 1/2-inch cubes zucchini (about 22 ounces)
  • 1 1/2cups chopped onion
  • 2large garlic cloves, chopped
  • 128-ounce can diced tomatoes in juice1pound spaghetti17-ounce package purchased pesto
  • 1/2cup thinly sliced fresh basil
  • grated parmesan cheese

  • DIRECTIONS

    Heat oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and saut
 until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.


    Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.

    Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately.