Serve this intriguing orange, zucchini pasta side dish with broiled or grilled meats, poultry and fish.
1 cup packaged dried cavatelli, medium shell macaroni, rotini, or radiatore pasta
1 large onion, cut into thin wedges
1 (14.5-ounce) can chunky pasta-style tomatoes
3/4 cup Florida Orange Juice
1 large zucchini, halved lengthwise, and cut into 1/4-inch thick slices
- Cook pasta according to package directions, adding the onion the last 5 minutes of cooking. Drain. Set aside and keep warm.
- Meanwhile, in a large skillet combine undrained tomatoes and orange juice. Bring mixture to boiling. Boil, uncovered, 5 to 6 minutes or until slightly thickened.
- Add zucchini and a dash of pepper to skillet. Return to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until zucchini is crisp-tender. Stir in pasta mixture. Heat through.
Makes 4 servings.
Recipe provided courtesy of The Florida Department of Citrus.