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.