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Parmesan Vegetables Over Bow Ties

  • 4servings
  • 25minutes
  • 320calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 package (16-ounce size) farfalle (bow tie) pasta

  2. 1 tablespoon vegetable oil

  3. 1 small onion, chopped (1/4 cup)

  4. 1 clove garlic, finely chopped

  5. 1 medium zucchini or yellow summer squash, sliced (2 cups)

  6. 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained

  7. 2 tablespoons chopped fresh or 1 teaspoon dried basil leaves

  8. 1/3 cup plus 2 tablespoons finely shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook and drain pasta as directed on package.

  2. While pasta is cooking, heat oil in 12-inch skillet over high heat. Add onion and garlic; stir-fry 1 minute. Add zucchini; stir-fry 1 minute.

  3. Stir in tomatoes and basil. Heat to boiling; reduce heat to medium. Cook about 2 minutes, stirring occasionally, until vegetables are crisp-tender.

  4. Stir in 1/3 cup of the cheese; cook and stir until hot. Serve immediately over pasta. Sprinkle with remaining 2 tablespoons cheese.

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