Francine's Texas Cuisine

 

Pasta with Zucchini and Tomatoes   1 onion 1 clove garlic 2 zucchini, about 1/2 pound total 1 tablespoon oil 1 can (14 1/2 oz) tomatoes 1/2 teaspoon dried oregano Salt and pepper 1 tablespoon chopped fresh parsley 1/2 pound spaghetti 1 tablespoon capers, drained   Chop onion. Mince garlic. Cut zucchini length-wise into quarters and then into slices. Put oil, onion and garlic in a 1 quart microwave-safe dish. Cover and cook on high 3 minutes, stirring once. Stir in zucchini. Cover and cook on high 2 minutes. Add tomatoes and their juice, the oregano, salt, pepper and the parsley. Break up tomatoes with a spoon. Cover and cook on high until thickened, stirring every 5 minutes, 10-15 minutes. Meanwhile, cook spaghetti in large pot of boiling salted water until done; drain. Stir capers into sauce and serve over spaghetti. Makes 4 servings.

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