Pasta With Red Bell Pepper, Mushroom, and Zucchini

Submitted by ratherbeswimmin

"Serve with side salad and bread."

 

• Ready In: 1hr 13mins
• Ingredients: 14
• Serves: 4

ingredients

• 14.79 ml vegetable oil
• 1 red bell pepper, sliced into 3/8 inch strips and strips halved
• 6 green onions, sliced (include some tender green tops)
• 113.39 g mushroom, sliced
• 1 zucchini, sliced lengthwise, then sliced into 3/8 inch pieces
• 2 garlic cloves, minced
• 411.06 g can diced tomatoes
• salt
• fresh ground black pepper
• 4-5 basil leaves, chopped
• 226.79 g mostaccioli pasta, cooked and drained
• 14.79 ml olive oil or 14.79 ml butter
• 78.78 ml freshly grated parmesan cheese, plus more for topping
• 59.14 ml chopped parsley

directions

1. In a large nonstick skillet, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic.
2. Stir/saute until tender crisp, about 6-8 minutes.
3. Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes.
4. Toss with pasta, oil, cheese, and parsley until well mixed.
5. Tranfer to a warm platter; serve immediately; top with more cheese, if desired.

Reviews

[Soobeeoz]

This was quick and easy to make, tasty and healthy. I didn't have any parsley, used a 420g can of cherry tomatoes, 4 shallots (all I had), extra parmesan and I added some chilli powder and a little sugar. Will make again!

 

[Srt]

We enjoyed this recipe--it has such garden fresh taste. I did have to add 29 oz of tomatoes to get enough juice to satisfy my family. Otherwise, you don't really have a sauce and my picky family wouldn't hear of it. Next time, I will pick up some tomato sauce or used some leftover marinara sauce. Otherwise, a nice dish.