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Prep Time: 7 Minutes Cook Time: 20 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Good for you veggies combined with pasta for a quick, easy and yummy weeknight dinner. Ingredients:
2 (14 ounce) cans stewed tomatoes |
1 (11 ounce) can spinach, drained |
1 (14 ounce) can artichoke hearts, drained |
1 medium zucchini, sliced into 1 inch strips |
1 medium yellow squash, sliced into 1 inch strips |
1 onion, sliced |
3 garlic cloves, sliced |
1 (11 ounce) can white shoepeg corn, drained |
1 1/2 tablespoons olive oil |
4 tablespoons fresh basil, chopped |
salt and pepper |
Directions:
1. Sauté onion and garlic in olive oil until tender.
2. Add zucchini and squash and sauté until almost tender.
3. Add tomatoes, artichokes, corn and spinach.
4. Cook for 7 minutes, then add basil.
5. Cook for 5-7 more minutes.
6. Add salt and pepper.
7. Serve over fettuccine with a sprinkle of parmesan cheese and garlic bread on the side.
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