Tomato And Zucchini Rigatoni - cooking recipe

Ingredients

2 tsp grated lemon zest
1/4 cup chopped fresh parsley
12 oz rigatoni pasta
2 tbsp vegetable oil
2 None shallots, minced
1 clove garlic, minced
3 tbsp tomato paste
1 1/4 cups tomato juice
3 None tomatoes, diced
Pinch None sugar
1 None zucchini, thinly sliced

Preparation

In a small bowl, mix the lemon zest and parsley; set aside. Cook the pasta according to the package directions.
Meanwhile, heat 1 tbsp oil in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until softened. Add the tomato paste and cook, stirring, for 1 min. Add the tomato juice and tomatoes and bring to a boil. Reduce the heat and simmer for 5 mins. Season with a pinch of sugar and salt and pepper to taste. Remove from the heat; cover to keep warm.
Heat the remaining 1 tbsp oil in a large, deep nonstick skillet and cook the zucchini until lightly browned on both sides. Drain the pasta, add to the zucchini and cook for 1 min. Divide the pasta mixture among four shallow bowls. Top with the tomato sauce and the lemon-parsley mixture and serve.