Servings: ten to twelve as a side dish or six as a main course.
Make Ahead Tips
You can grill the tomatoes and zucchini a couple of hours before serving. Hold them in a large bowl at room temperature. Cook the pasta just before guests arrive and toss it with the vegetables.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I am not a big fan of zucchini but this was delicious. Even my kids ate it.
served it with grilled chicken for July 4th. Made it as directed. It was a big hit. Some even skipped the chicken and had the pasta as their main course.
I served this at a dinner party and it was a hit.
This is wonderful! Very tasty - served it for a pre marathon pasta dinner and it was scooped up by everyone...Used a wonderful fig balsamic vinegar..a little more than the recipe called for..yummy.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?