INGREDIENTS
1/4 cup
Basil, fresh leaves
2 cups
Brown mushrooms
6 cloves
Garlic
1/4 tsp
Oregano, dried
1/4 tsp
Parsley, dried
6
Scallions
2 cups
Sweet onion
1/4 tsp
Thyme, dried
1 28 ounce can
Tomatoes
1 lb
Zucchini
1/4 cup
Kalamata olives
1 lb
Rigatoni pasta
1/2 tsp
Black pepper, freshly ground
1/4 tsp
Red pepper flakes
1 tsp
Salt
1/4 cup
Olive oil, extra virgin
2 cups
Mozzarella cheese, part skim
1/2 cup
Parmesan cheese, grated fresh