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.
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