Whole Wheat Zucchini Pasta

Ingredients:

• 1½ lb chopped tomatoes

• ½ cup finely chopped red onion

• 2 minced garlic cloves, mashed into a paste with 1 teaspoon salt

• 2 Tablespoons red-wine vinegar

• ¼ cup olive oil, plus additional as needed to brush zucchini

• 1½ lb zucchini, sliced 1/3”

• 1 lb whole-wheat pasta

• 2/3 cup chopped kalamata olives

• 6 oz feta or ricotta cheese

• 1½ cups fresh basil leaves, torn

Directions:

In a large bowl stir together tomatoes, onion, garlic, vinegar, and oil.

Brush one side of zucchini slices lightly with additional oil and season

with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat

until hot. Grill zucchini in batches, lightly brushing tops with oil before turning, 1

to 2 minutes on each side, or until just tender but not soft. Transfer zucchini as

grilled to a small bowl.

*You may want to use non-stick cooking oil spray instead of extra oil

to grill the zucchini—this will cut the calories and fat in the recipe.

Cook whole-wheat pasta until just tender and drain well.

Add hot pasta to tomato mixture and toss well. Cool pasta slightly

and stir in zucchini, olives, cheese, basil, and salt and pepper to taste.

Serve pasta chilled, warm, or at room temperature.

-Final recipe adapted from Gourmet 7/94