Bow-Tie Pasta With Italian Veggies |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From an old recipe card. Ingredients:
8 -12 ounces bow tie pasta |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 medium zucchini, diced |
1 medium red bell peppers or 1 medium green bell pepper, seeded and diced |
8 -10 button mushrooms, halved |
16 sweet cherry tomatoes, halved |
2 cups coarsley chopped rapini or 2 cups escarole or 2 cups chard leaves |
2 tablespoons chopped parsley |
1 tablespoon chopped basil |
1 tablespoon chopped oregano |
2 -3 tablespoons grated parmesan cheese or 2 -3 tablespoons romano cheese |
salt |
pepper |
Directions:
1. In a large saucepan, place the pasta in boiling water, stir, and return to a boil.
2. Cook according to package directions until al dente.
3. Drain and place into a large bowl.
4. In a large skillet, heat the oil.
5. Add the garlic, zucchini, pepper, and mushrooms, and saute about 7 minute.
6. Stir in tomatoes, rapini, and herbs.
7. Cover and cook for 4 min over medium heat, stirring frequently.
8. Add the vegetables to the pasta and toss together.
9. Season with salt and pepper and serve with parmesan or romano cheese.
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