2 T. butter
5 T. oil, divided
1 onion, chopped
1 garlic clove, minced
1 green pepper, diced
2 zucchini, halved lengthwise and sliced
1/2 t. oregano
1 t. rosemary
1 t. basil
Salt & pepper to taste
1 pkg (12-16 oz.) pasta, cooked
1/4 c. grated Parmesan cheese
In a skillet over medium heat, melt butter with 2 tablespoons oil. Add onion; saute for 5 minutes. Stir in green pepper and garlic; saute for an additional 3 minutes. Stir in zucchini, herbs and salt & pepper; cover and cook over low heat for 5-8 minutes, until zucchini is tender. Add remaining oil; toss with pasta. Sprinkle with Parmesan cheese.
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Tips: This was a tasty meatless dinner that was easy to put together. Instead of chopping all the vegetables ahead of time, this recipe should give you enough time to chop the next item to add while the vegetable before it is sauteing. It is best to use pasta like bowtie, rotini or penne instead of long noodles like spaghetti or linguine. I also shared this recipe at 11th Heaven's Homemaker Mondays & Breastfeeding Moms Unite's Vegetarian Foodie Friday.
Recipe adapted from Pasta Recipes Cookbook (Gooseberry Patch)
1 comments:
This looks so simple and yummy. Thanks for linking with me today!
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