Zucchini, Tomatoes, and Shells

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

With all of the barbecuing that goes on during the summer months, it can sometimes be a bit difficult to find hearty side dishes that don’t require a long cook time. Instead of heavy macaroni salad or store-bought coleslaw, try this low fat pasta dish made with fresh ingredients.

What you’ll need:
8 oz medium-sized whole wheat shells
3 medium zucchini, diced
6 campari tomatoes, diced
5 cloves garlic, chopped
2 tbsp olive oil
1/2 cup dry white wine
Fresh basil, torn
Crushed red pepper flakes

Directions:
Cook pasta and reserve the pasta water.

While the pasta is cooking, heat the oil in a pan. Saute the garlic in the pan and add crushed red pepper flakes to taste.

Stir in zucchini and tomatoes and cook for 8-10 minutes. Break up the tomatoes as they cook with the back of a large spoon.

Pour in the wine and cook for an additional two minutes. Pour in the shells and some pasta water. Add the basil, stir to combine, and serve.

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