Rosemary Red Sauce on Pasta

The following recipe was created by H.  He made me edit it.  Sadly, I forgot to take a picture of my plate before gobbling it up, so all I got was a picture of the next day's lunch.  Sorry, it's not as presentable as I'd like, but at least you can kind of see what it looked like.  Vicky (aka - the reason this blog exists) recently informed me that she is a visual person and really likes the pictures, so I'm trying a bit harder.  :)  Please pretend this meal is on a silver platter with rosemary springs decorating the edges...or something pretty like that.

Rosemary Red Sauce on Pasta:

• 1 to 2 T Olive Oil
• 1/4 Onion (any variety), chopped
• 1/2 Red Bell Pepper, chopped
• about 1.5 sprigs of fresh rosemary, chopped. (equivalent to 1.5 tablespoons)
• 1 can Diced Tomatoes
• 2 or 3 Garlic Cloves
• 1 t Fresh Ginger, minced (optional)
• 1 T Red Pepper Flakes (use less if you don't like spicy food)
• Salt and Pepper to taste
• 1 Zucchini, sliced
• 1 T Sun-dried Tomatos in olive oil
• Whole Wheat Pasta, try Penne Rigate or Rotini, prepared
• Fresh Parmesan

Heat 1 or 2 tablespoons of olive oil in a large nonstick pan on medium-low heat.  While oil is heating, chop the onion, red pepper, and rosemary.  Sauté for a couple of minutes.  Add the garlic and ginger. Sauté for 30 seconds to 1 minute.  Add the diced tomatoes and stir.  Crank up the heat to medium.

Add some salt and pepper. Somebody once said it was a good idea to season at each stage of cooking. Also, add the red pepper flakes if you like it spicy.  

Let the sauce cook for 3-5 minutes.  While the sauce is cooking, slice the zucchini.  Place all your zucchini slices on top of the tomato mixture. Sprinkle with salt and pepper.  Let them cook/steam for about 2 minutes, then flip them over.  Sprinkle this side lightly with salt and pepper.  They'll need to cook for an additional 1-2 minutes, or until tender.  

Once the zucchini is done, you're finished.  Serve on the pasta; add a little Parmesan.  Enjoy!