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Old 04-07-2010, 01:24 AM
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Zucchini Pasta

1 pkg. thin spaghetti
2 small zucchini ,sliced 1/4" thick
2 garlic cloves, minced
3 tbsp olive oil
1 can (16 oz) mexican diced tomatoes, undrained
1/4 cup parsley, minced
1 tsp dried oregano
1/2 tsp crushed red pepper flakes

Cook pasta according to pkg. directions. In a skillet saute zucchini and garlic in oil till zucchini is crisp tender. Add tomatoes, parsley, oregano and red pepper flakes and heat through. Drain pasta and top with zucchini mixture. 3 servings
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