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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a good, quick vegetarian main dish, or I have served it as a side dish along-side grilled chicken as well. You could even brown and season some cut-up chicken breasts or seafood and toss them in to make it a one-dish meal. It's a pretty basic recipe where fresh vegetables are the star of the show - adjust and add seasonings to your family's tastes. Use freshly grated Parmesan cheese instead of the powdery kind you by in a jar - it makes a world of difference! Ingredients:
1 cup sliced onion |
1 cup green peppers or 1 cup sweet red pepper, julienned |
1/4 cup olive oil or 1/4 cup vegetable oil |
1 cup sliced zucchini |
1 cup sliced summer squash |
4 medium fresh mushrooms, sliced |
1 1/2 cups stewed tomatoes |
1/2-1 teaspoon dried basil |
2 cups hot cooked pasta |
shredded parmesan cheese (optional) |
Directions:
1. In a skillet, saute onion and green pepper in oil until crisp-tender.
2. Add zucchini, yellow squash and mushrooms; saute for 1 minute.
3. Add tomatoes and basil.
4. Bring to a boil; reduce heat.
5. Cover and simmer for 8- 10 minutes or until vegetables are tender.
6. Toss with pasta; sprinkle with cheese if desired.
7. Yield: 4 servings.
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