Rick, Deborah, and Julianna's Place

2 Servings; can be doubled

2 tbsp. olive oil
1 medium zucchini, halved lengthwise, thinly sliced
2 large garlic cloves, chopped
1 16 oz. can Italian plum tomatoes with juices
1/2 cup dry white wine
1 1/4 tsp. dried thyme, crumbled
8 oz fusili or other short pasta, freshly cooked
1 1/4 cups packed shredded low-fat Monterey Jack cheese

DIRECTIONS

Heat olive oil in heavy medium skillet over medium heat. Add zucchini and garlic and saute until fragrant, about 1 minute. Add tomatoes with their juices, white wine and 1 tsp. thyme. Bring to simmer, breaking up tomatoes with back of spoon. Cook until sauce thickens slightly and zucchini is tender, stirring occasionally, about 12 minutes (Can be prepared 2 hours ahead. Let stand at room temperature. Bring just to simmer before continuing)

Preheat broiler. Add pasta to sauce and toss to coat evenly. Sprinkle pasta with cheese. Sprinkle remaining 1/4 tsp. thyme over cheese. Broil just until cheese melts and begins to brown in spots, about 1 minute.

Notes:

1. This is much more than 2 servings. Increased by 50% made 2 meals.

2. OK to use some tomato sauce (used 8 oz sauce to 16 oz tomatoes)

3. Cut back on thyme by 25%.

Source: Bon Appetit, February 1993, Pg. 126.