Zucchini with Pink Tomato Sauce and Basil over Penne Pasta

Submitted by Michelle Jones

This is one of my all time favorite dishes, I hope you will enjoy it too!

Serves 4

Ingredients:

4 med. ripe tomatoes

4 med. or 6 small zucchini

2 T. olive oil

2 T. butter

4 cloves garlic, minced

1 tsp. salt

1/2 tsp. pepper

1/2 c. half and half cream

1-2  T. basil, or 15 large leaves, shredded

1 pound penne pasta

1/4 c. parmesan cheese

Directions:

Bring a pot of water to boil for pasta, drop tomatoes in for about 15-20 seconds to loosen skins.  Remove tomatoes from water, cool, and pull skins off with your fingers.  Dice tomatoes and set aside.  

Cook pasta as directed.

Trim ends off zucchinis, cut in half lengthwise, then slice into thin half-moons.  Heat oil and butter in large skillet and sauté zucchini over medium heat until golden, about 10 minutes.

Add garlic and cook for one minute.   

Add tomatoes, salt and pepper, and cook until heated through, stirring occasionally.

Reduce heat to med-low, add cream and cook until sauce comes to a boil and thickens, stirring often.  Stir in basil and add more salt and pepper if desired.

When pasta is ready, drain and toss with sauce and parmesan cheese.

Submitted by Michelle Jones