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Ingredientes
- For the Zucchini:
- 4 zucchini – peeled and sliced
- Juice of ½ lemon
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. dried oregano
- 2 – tbs. canola oil
- For the Fresh Tomato Sauce:
- 10 – 12 fresh beefsteak tomatoes quartered
- 5 cloves garlic – chopped
- 1 tbs. sugar
- 1 tbs. salt
- 1 tbs. dried oregano
- ½ cup fresh basil ripped
- ½ tsp. red pepper flakes
- Romano cheese for grating
- 3 tbs. olive oil
- 1 lb. of your favorite spaghetti
- Asiago cheese shavings for garnish
- Olive oil for drizzling over the finished dish
Direcciones
- For the Zucchini:
- Place the sliced zucchini in a bowl; add the seasonings, lemon juice and canola.
- Heat a large frying pan and place the sliced zucchini in the pan; do not over crowd the pan. When the zucchini become golden on one side, turn over and finish cooking on the other side.
- Set the zucchini aside for the spaghetti dish.
- For the Fresh Tomato Sauce:
- Heat a heavy cast iron sauce pot on a medium to low heat; add the tomatoes and cook down, uncovered.
- Add the olive oil, garlic, basil and seasonings and continue to cook down on a low heat; uncovered. The longer you cook the sauce the better it gets.
- Prepare the spaghetti according to directions and drain.
- Place the spaghetti in a serving bowl. Top with a drizzle of olive oil, a dash of red pepper flakes; add the fresh tomato sauce and toss. Add fresh grated cheese, Asiago cheese and fresh basil to finish the dish.
- Serve this dish with a glass of Baglio Di Pianetto wine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 5 servings | |
| Calories 184 | |
| Calories from Fat 138 | 75% |
| Total Fat 15.59g | 19% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.02g | |
| Cholesterol 6mg | 2% |
| Sodium 1712mg | 71% |
| Potassium 427mg | 12% |
| Total Carbs 9.59g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.32g | 4% |
| Protein 3.9g | 6% |
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