Inspiration for this dish came from the fact that a) we didn't have anything for dinner and it was getting late, and b) my sister had hooked Jessi up with this cool herbed olive oil from Wines 'n More for Christmas.
For two servings:
-1 TBSP crushed garlic
-1 small-medium yellow onion, finely chopped
-1 small zucchini, sliced into 1/4" rounds
-1 (14.5oz) can of HyVee petite diced tomatoes with sweet onion
-1 small hand-full sundried tomatoes
-salt/pepper (to taste)
-8 oz. Ronzoni Smart Taste pasta (thin spaghetti, or similar)
-1 1/2 TBSP Tuscan Herb Artisan Olive Oil
-Grated Parmesan/Romano blend, for dusting
Begin by cutting up all your vegetables to the appropriate size and set them aside. Pre-cook your pasta (the full time called for 7-9 minutes, so I cooked these for 4) and remove from the heat. Heat the olive oil in a large skillet over medium heat, and add your vegetables. Cook until almost tender, toss in the drained, cooked pasta, and cook a few minutes longer. Plate immediately, dust with cheese, and enjoy. The flavors here are light and fresh, and this works wonderfully as a vegetarian dish. For those wanting a bit more, baby shrimp would probably make an excellent addition in place of the zucchini. Good call, Sara, as this will be something we'll definitely visit again!