Classico® Zucchini Pasta Recipe

Classico® Zucchini Pasta Recipe

  • 1 cup chopped onion
  • 1/2 carrot, thinly sliced or coarsely shredded
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 3/4 cups zucchini, chopped
  • 1 3/4 cups Classico® Tomato and Basil pasta sauce
  • 1/8 teaspoon crushed red pepper, or to taste
  • 1/8 teaspoon fennel seed or more to taste, crushed
  • 1 cup cooked medium shell pasta, drained and kept warm
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons snipped parsley
  1. In a large skillet cook onion, carrot, and garlic in hot oil 5 minutes or until tender. Add chopped zucchini and Classico(R) Tomato and Basil pasta sauce, crushed red pepper, and fennel seed; simmer, uncovered, over medium heat 3 minutes. Stir in pasta; heat through. Top each serving with cheese and parsley.
Recipe of the Day|

Classico® Zucchini Pasta Recipe

  • 1 cup chopped onion
  • 1/2 carrot, thinly sliced or coarsely shredded
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 3/4 cups zucchini, chopped
  • 1 3/4 cups Classico® Tomato and Basil pasta sauce
  • 1/8 teaspoon crushed red pepper, or to taste
  • 1/8 teaspoon fennel seed or more to taste, crushed
  • 1 cup cooked medium shell pasta, drained and kept warm
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons snipped parsley
  1. In a large skillet cook onion, carrot, and garlic in hot oil 5 minutes or until tender. Add chopped zucchini and Classico(R) Tomato and Basil pasta sauce, crushed red pepper, and fennel seed; simmer, uncovered, over medium heat 3 minutes. Stir in pasta; heat through. Top each serving with cheese and parsley.
Recipe of the Day|