Serves: 4
Total Calories: 705
1 In a large skillet, cook the onion in the oil over medium heat 5 minutes. Add the zucchini and salt to taste. Cook 5 minutes or until softened. Stir in the tomatoes and cook 5 minutes more or until the zucchini are tender. Stir in half of the basil and turn off the heat.
2 Meanwhile, bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook, stirring often, until the pasta is al dente, tender yet still firm to the bite.
3 Drain the pasta and toss it with the sauce. Add the cheese and remaining 1/2 cup of the basil and toss again. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Summer Tagliatelle recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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