Parmesan vegetables over bow ties
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pack | (16 oz.) farfalle (bow tie) pasta |
| 1 | tablespoon | Vegetable oil |
| 1 | small | Onion, chopped (1/4 cup) |
| 1 | Clove garlic, finely chopped | |
| 1 | medium | Zucchini or yellow summer squash, sliced (2 cups) |
| 1 | can | (14 1/2 oz.) Italian-style stewed tomatoes, undrained |
| 2 | tablespoons | Chopped fresh or 1 tsp.dried basil leaves |
| ⅓ | cup | Plus 2 tb finely shredded Parmesan cheese |
Directions
Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 12 inch skillet over high heat.
Add onion and garlic; stir-fry 1 minute. Add zucchini; stir-fry 1 minute.
Stir in tomatoes and basil. Heat to boiling; reduce heat to medium.
Cook about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in ⅓ cup of the cheese; cook and stir until hot. Serve immediately over pasta. Sprinkle with remaining 2 tablespoons cheese. Serves 4 Typed in MMFormat by cjhartlin@... Source: Betty Crocker