Sautéed zucchini with pink tomato sauce and basil from Pasta e Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles by Jack Bishop

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Notes about this recipe

  • MollyB on August 18, 2020

    A nice way to use up a fair amount of zucchini. It was fairly quick and easy, and was a good weeknight meal. I used 1 28-oz can whole tomatoes instead of the fresh tomatoes, and felt that worked well. Don't skip the cream! It really brought everything together and offset the acidity of the tomatoes.

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