Bow-Tie Pasta with Italian Garden Vegetables
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INGREDIENTS 8 to 12 ounces bow tie pasta
1 tablespoon olive oil
2 cloves garlic, minced
1 medium unpeeled zucchini, diced
1 medium red or green bell pepper, seeded and diced
8 to 10 button mushrooms, sliced
16 cherry tomatoes, halved
2 cups coarsely chopped rapini, escarole, etc.
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
Salt and black pepper to taste
2 to 3 tablespoons freshly grated Parmesan or Romano cheese, optionalIn large saucepan, place the pasta in boiling water, stir, and return to a boil. Cook according to package directions until al dente (about 9 to 12 minutes). Drain and place in a large bowl.
In a large skillet, heat the oil. Add the garlic, zucchini, pepper, and mushrooms and sauté for about 7 minutes. Stir in the tomatoes, rapini, and herbs. Cover and cook for about 4 minutes over medium heat, stirring frequently.
Add the vegetables to the pasta and toss together. Season with black pepper and salt and, if desired, grated Parmesan or Romano cheese at the table.
Makes 4 servings