| 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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