Pasta With Red Bell Pepper, Mushroom, and Zucchini |
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Prep Time: 45 Minutes Cook Time: 28 Minutes |
Ready In: 73 Minutes Servings: 4 |
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Serve with side salad and bread. Ingredients:
1 tablespoon vegetable oil |
1/2 red bell pepper, sliced into 3/8 inch strips and strips halved |
6 green onions, sliced (include some tender green tops) |
1/4 lb mushroom, sliced |
1 zucchini, sliced lengthwise, then sliced into 3/8 inch pieces |
2 garlic cloves, minced |
1 (14 1/2 ounce) can diced tomatoes |
salt |
fresh ground black pepper |
4 -5 basil leaves, chopped |
8 ounces mostaccioli pasta, cooked and drained |
1 tablespoon olive oil or 1 tablespoon butter |
1/3 cup freshly grated parmesan cheese, plus more for topping |
1/4 cup chopped parsley |
Directions:
1. In a large nonstick skillet, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic.
2. Stir/saute until tender crisp, about 6-8 minutes.
3. Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes.
4. Toss with pasta, oil, cheese, and parsley until well mixed.
5. Tranfer to a warm platter; serve immediately; top with more cheese, if desired.
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