| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Easy, Pasta, Vegetables | 4 | Servings |
INGREDIENTS
| 1/2 | 16 oz. farfalle bow tie | |
| pasta | ||
| 1 | T | Vegetable oil |
| 1 | Onion, chopped 1/4 cup | |
| 1 | Clove garlic, finely chopped | |
| 1 | Zucchini or yellow summer | |
| squash sliced 2 cups | ||
| 1 | 14 1/2 oz. Italian-style | |
| stewed tomatoes | ||
| undrained | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 282
Calories From Fat: 144
Total Fat: 16.4g
Cholesterol: 37.4mg
Sodium: 917.4mg
Potassium: 692.2mg
Carbohydrates: 16.7g
Fiber: 5.4g
Sugar: 6.6g
Protein: 20.3g