Categories: pasta

Ingredients

• 3 Tbsp. extra-virgin olive oil
• 2 1/2 cups diced tomatoes
• 4 garlic cloves, minced
• 1/2 cup white wine or lower-sodium chicken
• broth
• 1 cup packed coarsely chopped fresh basil plus additional sprigs for garnish, if desired
• 1 Tbsp. chopped fresh oregano
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 medium zucchini, diced (1 1/4 cups)
• 8 oz. penne or ziti pasta
• 1 cup coarsely chopped fresh parsley
• 1/4 cup shaved Romano cheese

Directions

1. heat oil in large skillet over medium heat until hot. Add tomatoes; simmer, covered, 4 to 5 minutes or until softened, stirring occasionally. Add garlic, cook and stir 1 minute or until fragrant. Add wine. Stir in basil, oregano, salt and pepper; stir in zucchini. Reduce heat to medium-low or low; simmer, covered 15 minutes or until vegetables are just tender, stirring occasionally.
2. meanwhile, cook pasta according to package directions; drain well. Add pasta and parsley to skillet; toss well. Sprinkle with cheese; garnish with basil sprigs.

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