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Recipe Category: Pasta
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Pasta With Vegetables Recipe
Ingredients
- Serving Size : 2
- 6 ounce pasta, non-egg – your choice
- 1 yellow onion – largish
- 1 green bell pepper
- 6 mushrooms – medium
- 1 zucchini squash
- 1 can hunt’s “light” fat-free
- spaghetti sauce (27 oz)
- grated parmesan
Italian topping.
Method
- Start a pot of water on high for the pasta, and put a large non-stick skillet on medium high heat.
- When the water boils, dump the pasta in and look at the clock.
- Meanwhile, wash and cut up the veggies in the sequence given, dumping each into the skillet and stirring before going on to the next.
- The key to this recipe is to cut the vegetables into large enough chunks, and not to overcook them.
- Cut onion into quarters, then slice about 3/4 inch thick.
- Likewise for the pepper, removing stem, seeds, and soft parts.
- Cut mushrooms in half, or quarters if larger.
- Cut the zuke in half lengthwise, then slice 1/2 inch thick.
- When the pasta has boiled for 10 to 12 minutes, take it off and drain it.
- Check that the veggies are not still raw, then pour the can of sauce in with them.
- Divide the pasta onto serving plates while the sauce is heating.
- Stir the sauce, and when it’s hot through, spoon over the pasta.
- Top generously to taste with the phony parmesan.
- Makes 2 large or 3 smaller servings.
- Elapsed time under 20 minutes
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