Summer Rigatoni

For tonight's dinner, I wanted to use up a few things in the pantry. I always have onions, garlic, parmesan and pasta. I had a zucchini on hand from my dad's garden, so I figured I'd make a pasta dish with it. I grated the zucchini so it would cook faster and blend with the pasta better. I topped it with a veggie chik'n patty, but a nice parmesan chicken breast would be nice or even a grilled chicken breast.

Summer Rigatoni

1/2 lb. rigatoni

1 large zucchini, grated

1 yellow onion, sliced

3 cloves of garlic, minced

Salt and Pepper

1/2 c. white wine

5 sun dried tomatoes, minced

1/4 tsp. crushed red pepper flakes

Fresh grated parmesan cheese

Chicken breast, sliced

Bring a large pot of water to a boil. Salt heavily and add pasta.

In another large skillet over medium high heat, add zucchini, onions and garlic. Season with salt and pepper. Toss to sweat out veggies, it will get a bit watery, so turn up the heat and cook off the water. Stir often so zucchini doesn't stick. Once the water evaporates, add wine and turn to high. Reduce until there is no water or wine left, but veggies are moist. Add tomatoes, red pepper flakes, and some parmesan.

Drain pasta, add to veggies.

Plate mixture, add more cheese and top with chicken.