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Ingredients Jump to Instructions ↓

  1. 3 cups uncooked farfalle (bow-tie) pasta (6 ounces)

  2. 1/2 cup water

  3. 4 ounces green beans, cut into 2-inch pieces (2 cups)

  4. 1 tablespoon olive or vegetable oil

  5. 6 ounces whole mushrooms, cut into fourths (2 cups)

  6. 1 medium zucchini, cut lengthwise into eighths, then into 1-inch pieces

  7. 1 medium yellow onion, cut into 1/4-inch wedges

  8. 2 cloves garlic, finely chopped

  9. 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves

  10. 3/4 teaspoon salt

  11. 4 ounces cherry tomatoes, cut in half

  12. 1/2 cup shredded Asiago or Parmesan cheese (2 ounces)

Instructions Jump to Ingredients ↑

  1. Cook and drain pasta as directed on package.

  2. Meanwhile, in 10-inch nonstick skillet, heat water to boiling. Add beans; boil uncovered 5 minutes. Cover and boil 2 to 4 minutes or until crisp-tender. Drain; set aside.

  3. In same skillet, heat oil over medium-high heat. Cook mushrooms, zucchini, onion, garlic, oregano and salt in oil about 7 minutes, stirring frequently, until onion is tender.

  4. Stir in tomatoes and beans; heat until hot. Serve vegetable mixture over pasta. Sprinkle with cheese.

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