Title: Parmesan Vegetables over Bow Ties
Categories: Pasta Ethnic Vegetable
Yield: 4 Servings

1/2	pk	(16 oz.) farfalle (bow tie) pasta
1	tb	Vegetable oil
1	sm	Onion, chopped (1/4 cup)
1		Clove garlic, finely chopped
1	md	Zucchini or yellow summer squash, sliced (2 cups)
1	cn	(14 1/2 oz.) Italian-style stewed tomatoes, undrained
2	tb	Chopped fresh or 1 tsp.dried basil leaves
1/3	c	Plus 2 tb finely shredded Parmesan cheese

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 1/3 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@msn.com Source: Betty Crocker

previous

next