- 1 large Zucchini
- 4 oz of TriColored Tomatoes
- 1/4 Cup of Onion
- 1 Tablespoon of minced garlic
- 1/4 Cup of Fresh Chopped Basil
- 3 Sliced Mushrooms
- Shaved Parmesan Cheese
Spices & Seasonings
- Salt and Pepper
- Pinch of Garlic Salt
- 1 Teas Spoon Oregano
- 1 Sprig Rosemary
- 1 Tablespoons of Olive Oil
Dry & Canned Goods
- 1 Can of Diced Stewed Tomatoes
- 1 tablespoon of Tomato Paste (with no added sugar)
- 1/2 a Cup of Bow Tie Pastas
Making the Sauce
Half TriColored tomatoes and set aside, then rough chop oregano, basil, and rosemary.
In a large saucepan add olive oil, oregano, rosemary, and minced garlic, and add diced tricolored tomatoes and sliced mushrooms. Cook until herbs are wilted and the tomatoes are soft.
Then add stewed diced tomatoes, being sure to drain the juice before putting them into the saucepan, and tomato paste.
Simmer on low heat.
Prep your Zucchini
Preheat Oven to 375 Degrees Ferhenheight
Line a sheet pan with parchment paper.
Wash Zucchini and cut in half diagonally. Once it's cut in half, scoop out the seeded middle with a spoon creating a "boat" shape.
Once the oven has preheated place the zucchini boats on the parchment paper and brush with olive oil, then sprinkle with garlic salt and bake for 10 minutes.
Putting it all Together
Once the Zucchini has cooked for 10 min take out and pat dry with a paper towel.
Now, add in several spoon fulls of sauce into Zucchini boats, and top with shaved parmesan cheese.
Return to oven and bake until cheese is melted and browning.
In another pot add water, olive oil, and salt then bring water to boil. Once water is boiling add bow tie pasta and boil until desired softness.
Once bowties are soft drain the water and set aside for plating.
How to Plate
Put bow tie pasta onto the plate first, each plate should have 1/4 a cup of pasta.
Then place zucchini boats on top of pasta.
Dust with any leftover herbs and serve.