 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
|
This fresh-tasting side dish pairs pasta with an array of nutritious veggies, including zucchini, bell peppers and a juicy tomato. Our four boys are all grown and out of the house, but I still grow a large garden every summer and give away everything we can't eat, notes April Johnson, Tonasket, Washington. Ingredients:
1 package (1 pound) small tube pasta |
1 cup sliced yellow summer squash |
1 cup sliced zucchini |
1 cup julienned sweet red pepper |
1 cup julienned green pepper |
1 cup sliced green onions |
1/4 cup butter, cubed |
6 garlic cloves, peeled and thinly sliced |
1-1/2 cups reduced-sodium chicken broth |
1 small tomato, chopped |
1/2 cup grated parmesan cheese |
1 tablespoon minced fresh parsley |
2 teaspoons garlic pepper |
1 teaspoon salt |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers and onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in broth and tomato; bring to a boil. Cook and stir until liquid is reduced by half.
2. Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated through.
3. Transfer to a large bowl. Sprinkle with the cheese, parsley, garlic pepper and salt; toss to coat. Yield: 9 servings.
|
|