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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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My husband is a gardener in our family, and I love to create new recipes with produce. I developed this dish during an especially bountiful zucchini harvest. Ingredients:
1 cup diced zucchini |
1/2 cup diced green pepper |
1/2 cup diced sweet red pepper |
1/4 cup diced onion |
2 tablespoons vegetable oil |
1/4 cup dry bread crumbs |
1/4 teaspoon salt-free seasoning blend |
1/8 teaspoon pepper |
1 cup cooked tricolor spiral pasta |
2 tablespoons nonfat parmesan cheese topping |
Directions:
1. In a small skillet, saute vegetables in oil until tender, about 7 minutes. Stir in the bread crumbs, salt and pepper; cook for 2-3 minutes. Remove from the heat; stir in pasta. Pour into a greased 1-qt. baking dish. Sprinkle with cheese topping. Bake, uncovered, at 375° for 10 minutes or until heated through. Yield: 2 servings.
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