MamasHealth.com Home Pasta Recipes Almond & sage pasta Angel hair pasta Artichoke pasta Beef pasta Broccoli pasta Bowtie pasta Cacio & pepper pasta Califlower pasta Clam & pesto pasta Creamy clam pasta Fettuccine & vegetable Hearty sausage Hot spaghetti Lemon caper Macaroni & cheese Mushroom Mushroom & gorgonzola Olive & caper Pasta & salsa cruda Pasta & pumpkin Pasta carbonara Pasta pesto Pasta pilaf Pasta primavera Pasta with chickpeas Pea & pesto fettuccini Pumpkin & feta Pumpkin rosemary Ravioli stew Red hot fusilli Ricotta & spinach Sausage & pecorino Spaghetti amatriciana Spaghetti meatballs Spiral with asparagus Sweet & sour seahells Sweet potato Tuna pasta salad Tuna penne Vegetarian spaghetti Vegetarian lasagna Zucchini basil Zucchini lasagna Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Zucchini and Basil Pasta Ingredients: 1 package of spaghetti 2 medium zucchini, chopped 1 large bunch of basil, washed and chopped Salt and pepper 3 tbsp of olive oil 2 tbsp of white wine 1 anchovy 1 garlic clove, chopped 3 tbsp of Parmesan Directions: Sautee the anchovy and garlic in the olive oil for 2 minutes. Add the zucchini and basil and simmer for 3 minutes. Add the wine and simmer for another 4 minutes. Add salt and pepper to taste. Boil salted water for the pasta. Boil the spaghetti for 9-11 minutes. Strain the spaghetti and add to a large bowl with the zucchini sauce. Serves: 4 persons       Pasta Siciliana Ingredients: 2 eggplants, cubed and sprinkled with salt 1 box of rigatoni 3 tbsp of olive oil (1) 4 oz can of peeled tomatoes 4 tbsp of red wine Salt and pepper 1 garlic clove, chopped 4 tbsp of Parmesan salted water Directions: Boil salted water. Heat a pan on the stove until it’s very hot. Wash the salt off of the eggplant and add it to the pan. Stir it continuously. Sauté the eggplant until it turns becomes soft. Set it aside. In a separate pan sauté the garlic in the olive oil for 2 minutes. Add the peeled tomatoes. Add the wine and simmer until to the tomatoes fall apart and become sauce. Boil the pasta for 10-12 minutes. Strain the pasta and add it to a large bowl with the sautéed eggplant and sauce. Sprinkle the Parmesan over top and mix the ingredients well.	Sign up for our Email Newsletter For Email Marketing you can trust
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