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Monday, June 21, 2010

Skillet Pasta Primavera

8 oz ( 2-1/3 cups) Uncooked Penne Pasta
2 TB Light Butter
1 medium Onion, Chopped into 1-inch pieces
3 tsp Garlic, minced
1 tsp Salt
1/2 tsp Coarse Ground Black Pepper
2 medium Zucchini, cut into 1/2 inch slices, then halved *
1 medium Red Bell Pepper, thinly sliced
1 medium Yellow Bell Pepper, thinly sliced
3/4 cup Grated Parmesan Cheese
2 medium Tomatoes, cut into 1/2-inch pieces
2 TB Fresh Basil, chopped (or 2 tsp Dried Basil)
4 oz (about 1 cup) Reduced-Fat Swiss Cheese, shredded

Cook pasta according to the package directions, then drain.

Meanwhile, melt butter in a deep, 12-inch skillet; stir in onion, garlic and salt and pepper. Cook over medium-high heat, stirring occasionally, until onion is lightly browned (about 4 - 5 minutes). Add zucchini, red and yellow peppers. continue cooking, stirring occasionally, until vegetables are crisp tender, about 4 minutes.

Stir in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking until tomatoes are heated through. Sprinkle with Swiss cheese, cover and let stand 1 - 2 minutes or until cheese is melted.

* Substitutions: You can also use sliced eggplant in place of the zucchini. In place of the tomatoes, you can also use 8-10 cherry tomatoes cut into quarters. Serves 6.

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