Pasta With Summer Vegetables and Herbs |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A lovely light summer dish that is best if you are able to use garden fresh herbs and vegetables. Ingredients:
2 tablespoons olive oil |
1 cup chopped yellow onion |
2 -3 garlic cloves, minced |
1 cup chopped red bell pepper |
1 large zucchini, unpeeled and sliced |
2 tomatoes, seeded, chopped, and drained |
1/2 cup chicken broth or 1/2 cup vegetable broth |
1/4 cup chopped parsley |
1/4 cup chopped fresh basil or 1 teaspoon dried basil |
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano |
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary |
salt |
fresh ground pepper |
6 ounces rotini pasta or 6 ounces other pastas, cooked and drained |
3 tablespoons butter or 3 tablespoons margarine |
1 cup coarse dry breadcrumbs |
1/4 cup fresh grated parmesan cheese |
Directions:
1. Add oil to a big skillet over medium heat; let the oil get heated.
2. Add in onion, garlic, bell pepper, and zucchini; stir/saute for 5 minutes or until vegetables are tender.
3. Add in tomatoes, broth, herbs, salt, and pepper; stir/saute for 5 more minutes.
4. Transfer cooked/drained pasta to a 2 quart casserole dish lightly coated with non-stick cooking spray.
5. Add vegetable sauce; stir to mix well; set aside.
6. In a small skillet, melt butter over medium heat.
7. Add in breadcrumbs and cheese; toss until coated.
8. Sprinkle crumb topping over vegetable/noodle mixture.
9. Bake, uncovered, in a 350° oven until bubbly and flavors are blended-about 20-30 minutes.
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