🫙 From the Spice Rack
Baked Pasta and Zucchini
1/2 pound rotini -- colored 1 1/2 pounds zucchini -- (3 medium) Salt 1 large onion -- sliced 1/2 pound potatoes -- peel thinly slice 8 tablespoons butter 4 ounces Prosciutto -- or
maineasy
Ingredients8 items
Ingredients
- 1/2poundrotini -- colored
- 11/2 pounds zucchini -- (3 medium)
- 1/2poundpotatoes -- peel thinly slice
- 8tablespoonbutter
- 4ounceprosciutto -- or
- 1/3cupfresh parsley -- minced
- 2tablespoonchopped fresh basil
- 1teaspoonsalt
Directions
- 1
1/2 pound rotini -- colored 1 1/2 pounds zucchini -- (3 medium) Salt 1 large onion -- sliced 1/2 pound potatoes -- peel thinly slice 8 table
- 2
Or 2 cups drained canned plum tomatoes
- 3
Preheat the oven to 350 degrees
- 4
Cook the pasta according to package directions
- 5
Drain the pasta and set aside
- 6
While the pasta is cooking, trim the zucchini but do not peel
- 7
Slice the zucchini thinly, place in a colander, and sprinkle with salt
- 8
Let stand at room temperature for 30 minutes to drain off excess moisture