Pasta With Zucchini and Fresh Tomatoes

This recipe has a lot going for it. It uses fresh ingredients, is low calorie and vegetarian.

Pasta With Zucchini and Fresh Tomatoes

1 pound zucchini (about 4 small)
2 tablespoons lemon juice
3 cloves garlic, minced
2 onion, thinly sliced crosswise and separated into rings
1 tablespoon white wine vinegar
3 large tomatoes, thinly sliced
1/4 cup snipped fresh basil
1 tablespoon sniped fresh parsley
1/2 teaspoon red-pepper flakes
16 ounces ziti
Halve the zucchini lengthwise and slice into 1/2 inch cross sections. Place in a large bowl. Add the lemon juice and toss well. Set aside.
In a large nonstick skillet over medium-high heat, cook the garlic for 30 seconds, stirring constantly; don't let it burn. Add the onion, vinegar and zucchini. Cook for 3 to 4 minutes.
Add the tomatoes, basil, parsley and pepper flakes. Cover the pan, reduce the heat, and simmer until the zucchini is tender, 5 to 7 minutes.
Meanwhile, cook the ziti in a large pot of boiling water until just tender, about 8 minutes. Drain and place in a large shallow bowl. Add the zucchini mixture and toss well. Serves 6. 323 calories and 1.7 g fat per serving.