Sauteed zucchini with tomatoes, garlic and hot chili pasta

Serves 2

Add some fresh, colourful vegetables to give your basic pasta dish a restaurant-quality twist.

medium zucchini, one yellow and one green

ripe field tomato, diced

2 cloves

garlic, slivered

1/4 cup

diced onion

black olives, pitted

1/4 tsp

fresh chili pepper, diced

grated parmesan cheese

olive oil

1/2 tsp

butter

1/4 cup

dry white wine

salt and pepper

To prepare the zucchini: wash, dry, and cut in half. Next, remove the centre seed portion using a teaspoon and scooping along the centre until all seeds are removed. Next, slice the zucchini at a 45 degree angle, approximately 1/8 of an inch thick.
In a medium size pan, over medium to high heat, sauté the diced onion, chili, and garlic until soft and tender, until they start to turn light brown on the edges.
Add the sliced zucchini and continue to sauté for 1-2 minutes.
Add the tomatoes and the white wine, season with salt and pepper and cook for additional 2-3 minutes.
Add the olives and butter, followed by your noodle of choice and toss and sprinkle with parmesan cheese and serve.