ZUCCHINI PEPPER BASIL PASTA TOSS

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Zucchini Pepper Basil Pasta Toss image

Feel free to use this as a base and jump off at will with veggies and herbs. This is good for a little bit of zucchini, a little bit of fresh red pepper, a little leftover pasta in the bottom of the boxes...you get the idea. Great with grilled chicken.

Provided by vrvrvr

Categories     Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces dry pasta, farfalle, elbow mac, wagon wheels
1 tablespoon olive oil
3 small green zucchini, rinsed, sliced thin
1/2 red bell pepper, sliced into strips
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
fresh cracked black pepper (to taste)
3 tablespoons fresh basil, chopped
1/3 cup vegetable broth
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta in plenty of boiling, salted water as directed.
  • Meanwhile, in large skillet, heat olive oil over medium-high heat.
  • Add zucchini, red pepper and garlic. Sprinkle with Italian seasoning, salt and pepper. Saute, letting all brown lightly.
  • Sprinkle basil evenly over skillet. (If necessary, reduce heat a bit, so that vegetables don't burn.).
  • Drain pasta, then add pasta to skillet with vegetables. Add vegetable broth. Cook and stir briefly.
  • Add Parmesan cheese.
  • Serve.

Nutrition Facts : Calories 295.9, Fat 6.4, SaturatedFat 1.8, Cholesterol 5.7, Sodium 466.1, Carbohydrate 48.4, Fiber 3.2, Sugar 3.5, Protein 11.4

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