Pasta with Zucchini and Tomatoes

This is a dish I based on a Pioneer Woman recipe, but my version is much lighter (no cream and less oil, and mine has more veggies). This ended up being a fabulous dish! Even the meat-eating hubby loved this meatless dish and even took the leftovers for lunch!

WW Points - 3


1/2 lb. pasta (penne or bowties would be good - I use Ronzoni Smart Taste Penne Rigate - my favorite brand)
2 medium zucchini, quartered
14 oz. diced tomatoes (fresh grape tomatoes or use a can of diced tomatoes)
8 oz. mushrooms, quartered
1/2 onion, diced
3 garlic cloves, minced
1 T olive oil
1 cup white wine
salt and pepper, to taste
fresh chives and basil, to taste
1/2 cup shredded parmesan cheese

Start by chopping your vegetables. Cut the zucchini in quarters lengthwise, and then slice into pieces so you end up with “cubes”. Slice the tomatoes in half lengthwise. Cut mushrooms into quarters, and dice the onion.

Cook pasta according to package directions.

While pasta is cooking, in a large skillet, heat 1 T of olive oil. Add the zucchini to the pan, sprinkle with salt and pepper, and sauté until brown (don’t let it get too mushy). Remove to a platter.
In the same pan, add the onions and garlic and cook until slightly brown.

Add the tomatoes and mushrooms to the pan. Pour in the cup of wine and cook until slightly reduced.

Return the zucchini to the pan. Add salt and pepper to taste. Drain pasta, and mix vegetables and sauce with the cooked pasta. Add fresh chives and basil to taste. Top with parmesan cheese.