Pasta w/Garden Vegetables
1 tablespoon of cooking oil
1 clove garlic, minced
2 small zucchini, sliced 1/4 inch thick (2 cups
1 small yellow summer squash, sliced 1/4 inch thick (1 cup)
2 cups of sliced fresh mushrooms
3 green onions, sliced (1/3 cup)
1 large tomato, chopped ( 1 1/2 cups)
1/2 teaspoon of dried oregano, crushed
1/8 teaspoon of pepper
8 ounces of packages dried corkscrew macaroni, cooked and drained
1/4 cup of finely shredded Romano or Parmesan cheese
1 cup of shredded provolone or mozzarella cheese (4 ounces)
Add the cooking oil to a wok or large skillet. Preheat over medium high heat
( add more oil as necessary during cooking). Stir fry garlic in hot oil for
15 seconds.
Add the zucchini and yellow squash, stir fry for 3 minutes. Add mushrooms
and green onions, stir fry about 1 minute more or till vegetables are crisp
tender. Add tomato, oregano and 1/8 teaspoon of pepper, stir fry for 2
minutes more. Remove from heat.
Add hot cooked pasta and Romano or Parmesan cheese to vegetable mixture.
Toss to combine. Serve immediately. Sprinkle with provolone or mozzarella
cheese and freshly ground pepper. Makes 4 servings |
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