| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Pasta, Easy, Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 5, 1998
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