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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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SINCE I eat very little meat, I'm always on the lookout for vegetarian and low-fat recipes. I came up with this recipe after a lot of experimenting. I used tomatoes as a base for the sauce, and my version of pasta primavera has been enjoyed by both family and friends.Clara DelVitto, Midlothian, Virginia Ingredients:
1/2 cup sliced onion |
1/2 cup julienned green or sweet red pepper |
2 teaspoons olive oil |
1/2 cup sliced zucchini |
1/2 cup sliced yellow summer squash |
2 medium fresh mushrooms, sliced |
3/4 cup stewed tomatoes |
1/4 to 1/2 teaspoon dried basil |
2 cups hot cooked pasta |
shredded parmesan cheese, optional |
Directions:
1. In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired. Yield: 2 servings.
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