5. WHEN DONE SET ASSIDE THE PAN WITH SAUCE TO A SAFE COUNTER TOP
FOOD PREPARATION OF ZUCHINI TOMATO BASIL PASTA
Gather all the ingredients
1 zucchini
3 PIECES TOMATOES
3. TAKE A MEDIUM SIZE POT AND POUR COLD WATER IN IT, TURN ON STOVE . PUT THE POT WITH WATER ON THE STOVE . POUR 2 TABLE SPOON OF OLIVE OIL AND 1 TABLE SPOON OF SALT AND BRING TO BOIL.
16 oz spaghettini
2 Cloves Garlic
½ cup fresh basil leaves
Extra virgin olive oil
1 tablespoon salt to season pasta water1 tablespoon to salt vegetables
1. GATHER ZUCHINI, TOMATO AND WASH IT UNDER COLD WATER IN THE SINK
4. WHEN THE WATER IS BOILLING PUT THE SPAGHETTI PASTA INTO THE BOILING WATER
2. BRING ZUCHINI IN A WOODEN CUTTING BOARD AND CUT IT IN RONDELLE SIZES
5. ONCE THE PASTA IS DONE , DRAINED IT WITH THE STRAINER ONTO THE SINK
2. CUT TOMATOES INTO WEDGES
6. BRING THE PAN WITH THE ZUCHINI SAUCE OVER THE HEAT AND ADD THE DRAINED PASTA INTO IT, ADD SALT TO TASTE AND MIX
2. PEEL AND CHOP THE TWO GARLIC THINLY
3. BRING A PAN ON THE STOVE OPEN THE HEAT AND WHEN ITS WARM ENOUGH PUT SOME OLIVE OIL , WAIT TILL THE OLIVE OIL IS WARM AND THEN FRY THE GARLIC UNTIL ITS GOLDEN BROWN USING SPATULA
3. NOW WHEN THE GARLIC IS GOLDEN BROWN PUT THE TOMATO WEDGES WITH IT AND SAUTE UNTIL THE TOMATO BECOMES PUREE USING THE SPATULA
4. POUR THE RONDELLE SLICES ZUCHINI IN THE SAME PAN WITH THE TOMATO AND GARLIC, AND MIX IT USING SPATULA, COOKED FOR ABOUT 5 MINUTE TILL THE ZUCHINI IS SLITELY TENDER
4. POUR THE RONDELLE SLICES ZUCHINI IN THE SAME PAN WITH THE TOMATO AND GARLIC, AND MIX IT USING SPATULA, COOKED FOR ABOUT 5 MINUTE TILL THE ZUCHINI IS SLITELY TENDER
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