Vegetable Pasta 2 Recipe

  • 8 ounces Penna pasta, uncooked
  • 4 teaspoons olive oil
  • 2 zucchini, sliced (medium)
  • 1 onion, minced (medium)
  • 2 cloves garlic, minced
  • 2 cans Italian-style stewed tomatoes (14 ounce cans)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup fresh basil, chopped
  • 1/4 cup Parmesan Cheese, grated
Cook pasta as directed on package, drain, add 2 tsp. olive oil and set aside. Heat remaining live oil in a large skillet over medium to high heat and add zucchini, onions and garlic, Sauté 4 minutes or until lightly browned. Remove vegetables and set aside; keep warm. Add tomatoes, salt & pepper to skillet. Cook over medium-high heat 12 minutes or until thickened, stirring occasionally. Stir in vegetables and basil. Serve over past; sprinkle with cheese.
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