Zucchini Pepper Basil Pasta Toss |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Feel free to use this as a base and jump off at will with veggies and herbs. This is good for a little bit of zucchini, a little bit of fresh red pepper, a little leftover pasta in the bottom of the boxes...you get the idea. Great with grilled chicken. Ingredients:
8 ounces dry pasta, farfalle, elbow mac, wagon wheels |
1 tablespoon olive oil |
3 small green zucchini, rinsed, sliced thin |
1/2 red bell pepper, sliced into strips |
2 garlic cloves, minced |
1 teaspoon dried italian seasoning |
1/2 teaspoon salt |
fresh cracked black pepper (to taste) |
3 tablespoons fresh basil, chopped |
1/3 cup vegetable broth |
1/4 cup grated parmesan cheese |
Directions:
1. Cook pasta in plenty of boiling, salted water as directed.
2. Meanwhile, in large skillet, heat olive oil over medium-high heat.
3. Add zucchini, red pepper and garlic. Sprinkle with Italian seasoning, salt and pepper. Saute, letting all brown lightly.
4. Sprinkle basil evenly over skillet. (If necessary, reduce heat a bit, so that vegetables don't burn.).
5. Drain pasta, then add pasta to skillet with vegetables. Add vegetable broth. Cook and stir briefly.
6. Add Parmesan cheese.
7. Serve.
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