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Ingredients

  • 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

Directions

  1. 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.

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