- 1 package Zapata Zucchini pasta
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
- 1/4 cup minced fresh parsley
- 1 teaspoon dried oregano
- 1/8 to 1/2 teaspoon crushed red pepper flakes
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil until blond.
2. Add the tomatoes, parsley, oregano and pepper flakes; heat through. Drain pasta and pour into tomato mixture and toss.