Ribbed sprears with zucchini sauce

4 servings

Ingredients

Quantity Ingredient
8 ounces Ribbed spears
1 medium Onion -- sliced
3 tablespoons Olive oil
2 mediums Zucchini -- sliced
3 cups Tomatoes -- diced
½ teaspoon Salt
1 Bay leaf
¼ teaspoon Pepper
¼ teaspoon Dried basil
¼ teaspoon Dried oregano

Directions

In large skillet saute onion in hot oil until crisp/tender. Add zucchini, tomatoes, ½ tsp salt, bay leaf, pepper, basil and oregano. Simmer uncovered for 15 minutes; uncover and simmer 10 minutes longer. Discard bay leaf. Meanwhile, bring 3 qts of water to rapid boil in large kettle. Gradually add ribbed sprears and cook, uncovered, according to package directions. Drain in colander. Serve with sauce. About 370 calories.

Recipe By : Gioia box

From: Meg Antczak Date: 10-18-95 (20:10) (159) Fido: Cooking

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