Pasta with Zucchini and Fresh Tomatoes

4 small zucchini, halved lengthwise, then sliced (about 3 cups/750 mL)
2 tablespoons/30 mL lemon juice
1 tablespoon/15 mL Garlic & Parsley Grapeseed Oil
2 cups/500 mL thinly-sliced onions
3 large tomatoes, coarsely chopped
1 tablespoon/15 mL white wine vinegar
1 teaspoon/5 mL Garlic Liquid Spice
1 teaspoon/5 mL Basil
1/2 teaspoon/2.5 mL freshly-ground Sea Salt
1/4 teaspoon/1.2 mL Red Pepper Flakes
6 cups/1.5 L hot cooked ziti pasta (12 oz/340 g dry)

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; saut? 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.

Makes 6 servings.