Ingredients
1 package (7 ounces) angel hair pasta or thin spaghetti2 small zucchini, cut into 1/4-inch pieces2 garlic cloves, minced3 tablespoons olive oil1 can (14-1/2 ounces) Mexican diced tomatoes, undrained1/4 cup minced fresh parsley1 teaspoon dried oregano1/8 to 1/2 teaspoon crushed red pepper flakes
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender.
Add the tomatoes, parsley, oregano and pepper flakes; heat through. Drain pasta; serve with zucchini mixture.
