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Pasta with Zucchini and Pine Nuts


1 lb.                 Pasta, of your choice
1 Tbsp.            Garlic oil

3 medium        Zucchini, yellow squash or combination, ends removed and cut into

1/2-inch slices  

1/2 cup            Onion, sliced
1 Tbsp.            Oregano, fresh, chopped

2 Tbsp.            Italian parsley, fresh, chopped
1 jar                 Robert Rothschild Farm Artichoke Pasta Sauce
1/3 cup            Parmesan cheese
1/3 cup            Pine nuts, toasted
4 oz.                Mozzarella cheese, shredded


Preheat oven to 350 degrees F. Place pasta in boiling salted water and cook according to package directions. Drain pasta. Keep warm. Heat garlic oil in medium saucepan over medium-high heat. Add zucchini and onion slices. Sauté until vegetables are lightly browned. Combine pasta, vegetables, herbs, Artichoke Pasta Sauce, Parmesan cheese and pine nuts in an oven-proof serving dish. Top with mozzarella cheese and place in oven for 15 minutes to heat and for cheese to melt.

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