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

  • basil
  • Parmesan cheese
  • heavy cream
  • penne pasta
  • tomatoes
  • zucchini

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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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