To round out the meal: 4 oz red wine or juice spritzer; 1/8 honeydew and 2 butter cookies; 8 oz low-fat milk
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil. Warm oil in a skillet over medium-low heat. Add garlic and cook 1 minute or until translucent and fragrant. Add fennel and cook 1 to 2 minutes. Pour in vinegar, increase heat to medium-high and cook until very little liquid is left. Stir in tomatoes with their juices. Reduce heat to low, cover and simmer about 10 minutes (if using canned tomatoes, simmer uncovered, breaking them up with a wooden spoon). While sauce is simmering, add pasta to boiling water and cook according to package directions. Season sauce with salt and pepper, add zucchini and cook 5 minutes. Add squash blossoms and spinach and cook until just wilted, about 3 minutes; remove from heat and stir in basil. Drain pasta, add to sauce in skillet and mix well.
Step 2
To serve: Divide among 4 bowls. Serve hot.
