With tender zucchini, fresh tomatoes and a simple stovetop simmer, this tomato zucchini pasta proves that easy and elegant aren't mutually exclusive.
Ingredients
- 2 tablespoons butter
- 2 tablespoons canola oil
- 2 medium onions, chopped
- 8 large tomatoes, chopped
- 2 medium zucchini, cut into 1/2-inch pieces
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- hot cooked pasta
- optional: torn fresh oregano leaves and shredded parmesan
Instruction
- In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta; if desired, top with oregano and shredded Parmesan cheese.
