Pasta with Zucchini & Fresh Tomatoes

4 Small Zucchini, halved lengthwise,
   then sliced (about 3 Cups / 750 mL)
2 Tbsp. / 30 mL Lemon Juice
1 Tbsp. / 15 mL Watkins Garlic & Parsley
    Grapeseed Oil
2 Cups / 500 mL Thinly-Sliced Onions
3 Large Tomatoes, coarsely chopped
1 Tbsp. / 15 mL White Wine Vinegar
1 teas. / 5 mL Watkins Liquid Garlic Spice
1 teas. / 5 mL Watkins Basil
1/2 teas. / 2.5 mL Freshly-Ground Watkins Sea Salt
1/4 teas. / 1.2 mL Watkins Red Pepper Flakes
6 Cups / 1.5 L Hot Cooked Ziti Pasta (12 oz. / 340 g dry)
As desired, Watkins Garlic & Chives Seasoning

In a small bowl, combine zucchini and lemon juice; toss well. In a large skillet with cover, heat grapeseed oil over medium heat. Stir in zucchini and onion; sauté 3 to 4 minutes. Add tomatoes and next 5 ingredients; bring to a boil. Reduce heat, cover and simmer for 5 to 7 minutes. Toss with hot pasta. Sprinkle with Garlic and Chives Seasoning. Makes 6 servings.

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