 |
Prep Time: 8 Minutes Cook Time: 8 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
A bountiful blend of fresh harvest vegetables make up this sensational skillet meal. Ingredients:
8 ounces uncooked dry penne pasta |
3 tablespoons land o lakes butter |
1 medium onion, cut into 1-inch pieces |
2 teaspoons finely chopped fresh garlic |
1 teaspoon salt |
1/2 teaspoon fresh coarse ground black pepper |
2 medium zucchini, cut into 1/2-inch slices, halved |
1 medium red bell pepper, thinly sliced |
1 medium yellow bell pepper, thinly sliced |
3/4 cup freshly grated parmesan cheese |
2 medium tomatoes, cut into 1/2-inch pieces |
2 tablespoons chopped fresh basil, leaves |
4 ounces land o lakes mozzarella cheese, shredded |
Directions:
1. Cook pasta according to package directions. Drain.
2. Meanwhile, melt butter in 12-inch deep skillet until sizzling; stir in onion, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until onion is lightly browned (4 to 5 minutes). Add zucchini, red and yellow peppers. Continue cooking, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes).
3. Stir in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking until tomatoes are heated through. Sprinkle with mozzarella cheese. Cover; let stand until cheese is melted (1 to 2 minutes).
4. *Substitute 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths.
5. **Substitute 2 teaspoons dried basil leaves.
6. TIP: This recipe can easily be divided in half for smaller families.
|
|