The greatest summer pasta sauce ever, this one uses tender zucchini, sweet peppers and tangy olives along with earthy mushrooms to make a main meal dish that celebrates the earth’s incredible abundance.
Spooned over your favorite pasta or risotto, this sauce sums up the best of Mediterranean bounty and flavor.
1/4 cup olive oil
2 cloves garlic, crushed
1 orange bell pepper, seeded and cut into 1/2-inch wide strips
1 1/2 cups sliced zucchini
1 cup cremini, porcini, or wild mushrooms, sliced into thirds
1/2 cup whole Alphonso olives
1 teaspoon dried oregano
Fresh rosemary, to taste
Pinch of fresh mint
Juice of 1/2 lemon
1. In a large frying pan, heat the oil over medium heat. Saute the garlic until golden. Add the peppers and saute until slightly soft. Add the zucchini and cook another 2-3 minutes, or until tender. Add the mushrooms and olives, and cook another 3-5 minutes. Add the herbs and lemon juice.
2. Toss and remove from heat. Serve immediately over pasta or risotto.
Yields 2 1/2 cups.