12 ounces whole wheat rotini
1/3 cup olive oil
½ cup chopped fresh broccoli
½ cup chopped yellow bell pepper
½ cup chopped red bell pepper
½ cup chopped red onion
1 medium zucchini, halved and sliced
2 tablespoons chopped garlic
¾ cup shredded Parmesan cheese
2 tablespoons chopped fresh basil
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| I would love to have a dress in these colors. |
Prepare pasta according to package directions; drain.
Meanwhile, in large skillet, heat oil over medium-high
heat. Add broccoli, bell peppers, onions, zucchini, summer squash and garlic.
Salt and pepper to taste. Saute vegetables until tender (about 8-10 minutes).
Toss vegetables with pasta, Parmesan cheese and basil.
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| Plus garlic bread! |
Tip: Serve with sauteed shrimp or chicken, if desired.
My Rating: 4/5 "Great veggie flavors without an acidic sauce! That's a pretty sweet opportunity. I definitely added more Parmesan than the recipe recommended, but not enough to drown out the nice produce flavors. It's a pleasant little dinner!"
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