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Pasta Provencal
From: Karen
C. Greenlee
Recipe By : Southern Living; Serving Size: 6
- 1 tablespoon olive oil
- 3 cups sliced zucchini
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped onion
- 2 cloves garlic -- minced
- 1 14.5 oz can stewed tomatoes -- undrained & chopped
- 1 teaspoon chopped fresh basil or 1/2 tsp. dried
- 1/2 teaspoon chopped fresh oregano or 1/4 tsp. dried
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon freshly ground pepper
- 2 cups hot cooked rotini
Heat olive oil in a Dutch oven over medium heat.
Add zucchini and next 4 ingredients and cook, stirring constantly,
5 minutes.
Add tomato and next 4 ingredients; bring to a boil, and remove from
heat.
Add cooked pasta and toss gently.
Serve immediately. |
