Ingredients

How to make it

  • Cook pasta according to package directions. Drain.
  • Meanwhile, stack cheese slices; cut into thin strips. Coarsely chop.
  • Melt butter in 12-inch deep skillet until sizzling; stir in onion, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until onion is lightly browned (7 to 9 minutes). Add zucchini and bell peppers. Continue cooking, stirring occasionally, until vegetables are crisply tender (7 to 9 minutes).
  • Stir in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking until tomatoes are heated through (3 to 4 minutes). Sprinkle with provolone cheese. Cover; let stand until cheese is melted (1 to 2 minutes).
  • *Substitute 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths.
  • **Substitute 2 teaspoons dried basil leaves.

Reviews & Comments 5

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  • NPMarie 12 years ago
    Love this:)
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  • rottman 13 years ago
    I think this sounds delicious and easy to make. Will definitely try this one. Thanks.
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  • Cherrill 14 years ago
    I love this post! Thank you - will be making it this week.
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  • peetabear 14 years ago
    nice recipe when you only have small amounts of any one veggie....
    peeta
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  • elgourmand 14 years ago
    Nice combo Mystic. This should be light and user friendly for warm summer days. RJ
    Was this review helpful? Yes Flag

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