Spring Veggie Pasta
From sparow64 17 years ago
- 12 minutes to make
- Serves 4
A great dish for those fresh veggies! Easy to adapt to your liking.
Ingredients
- 8 oz. (4 C.) short pasta (I use rotini) shopping list
- 1 T olive oil shopping list
- 2 pinches kosher salt shopping list
- 1 T. olive oil shopping list
- 1 T margarine or butter shopping list
- 2 cloves garlic, minced shopping list
- 1/4 C. fresh basil leaves, coarsely chopped shopping list
- 1 tub fresh mushrooms, wiped clean and sliced shopping list
- 2 small zucchini, cut in half lengthwise, sliced 1/2 inch thick shopping list
- 2 small yellow squash, cut in half lengthwise, sliced 1/2 inch thick shopping list
- juice of 1/2 a lemon shopping list
- 6 roma tomatoes, chopped shopping list
- 1 (6 oz.) can black olives, sliced shopping list
- 1/2 C. freshly grated parmesan cheese shopping list
- fresh ground black pepper shopping list
How to make it
- Cook pasta in boiling water with kosher salt and 1 T olive oil
- While pasta is boiling, in a large skillet over medium heat, sauté garlic in olive oil and margarine
- Add basil, mushrooms, zucchini and yellow squash; stir-fry until vegetables are tender-crisp, about 4 minutes.
- Squeeze lemon juice over veggies as they are cooking
- Stir in tomatoes and black olives; heat through.
- Toss vegetables with hot pasta, that has been drained and rinsed, 1/4 C. Parmesan cheese, and fresh ground black pepper.
- Serve and sprinkle remaining Parmesan cheese over the top.
The Rating
Reviewed by 6 people-
I made something like this yesterday, but with onions, red and yellow peppers, zucchini and spinach. I make this dish often and vary the veggies, using whatever I have on hand or looks good at the market; also sometimes use thyme instead of basil. ...more
lipsantos
in Curitiba loved it
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Looks great and can easily be adapted to taste. I'm always lookin' for tasty vegetarian dishes.
nlo209
in Toronto loved it
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I love my Squash and Zucchini so this sounds great to me.
bluewaterandsand
in GAFFNEY loved it
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