Zucchini Pepper Basil Pasta Toss
Time
30 Mins
Servings
4
Diet Restriction - - -
Rating
0 Votes
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Secret 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
Cook pasta in plenty of boiling, salted water as directed.
Meanwhile, in large skillet, heat olive oil over medium-high heat.
Add zucchini, red pepper and garlic. Sprinkle with Italian seasoning, salt and pepper. Saute, letting all brown lightly.
Sprinkle basil evenly over skillet. (If necessary, reduce heat a bit, so that vegetables don't burn.).
Drain pasta, then add pasta to skillet with vegetables. Add vegetable broth. Cook and stir briefly.
Add Parmesan cheese.
Serve.
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