West Valley Medical Center - June 01, 2017
It's time we take vegetables off of the side lines and put them in the game! Try making them a star on your plate with this easy to make recipe.
|1||Pasta (eg, fettuccini, spaghetti)||4 ounces|
|2||Olive oil||2 teaspoons|
|3||Garlic clove, sliced||1|
|4||Yellow onion, diced||¼ cup|
|5||Small zucchini, sliced into 1 ½ inch long julienne strips||½|
|6||Orange bell pepper, sliced into 1 ½ inch long strips||½|
|7||Roma tomatoes, diced||3|
|8||Fresh basil, chopped||2 tablespoons|
|9||Parmesan cheese, grated||2 teaspoons|
- Cook pasta according to package directions, omitting salt and oil.
- Heat olive oil in a large nonstick skillet over medium heat. Add garlic and onion and sauté for 2-3 minutes, until fragrant. Add zucchini and bell pepper and sauté an additional 3-4 minutes.
- Reduce heat to low and add the drained pasta to the skillet. Stir in the tomatoes and basil. Remove from heat and top with parmesan cheese.
Find the Spring Pasta Primavera recipe and other great meal options at westvalleyisbetter.com.