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    You are in: Home / Recipes / Zucchini Pepper Basil Pasta Toss Recipe
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    Zucchini Pepper Basil Pasta Toss

    Zucchini Pepper Basil Pasta Toss. Photo by vrvrvr

    1/1 Photo of Zucchini Pepper Basil Pasta Toss

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    vrvrvr's Note:

    Feel free to use this as a base and jump off at will with veggies and herbs. This is good for a little bit of zucchini, a little bit of fresh red pepper, a little leftover pasta in the bottom of the get the idea. Great with grilled chicken.

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    Units: US | Metric


    1. 1
      Cook pasta in plenty of boiling, salted water as directed.
    2. 2
      Meanwhile, in large skillet, heat olive oil over medium-high heat.
    3. 3
      Add zucchini, red pepper and garlic. Sprinkle with Italian seasoning, salt and pepper. Saute, letting all brown lightly.
    4. 4
      Sprinkle basil evenly over skillet. (If necessary, reduce heat a bit, so that vegetables don't burn.).
    5. 5
      Drain pasta, then add pasta to skillet with vegetables. Add vegetable broth. Cook and stir briefly.
    6. 6
      Add Parmesan cheese.
    7. 7

    Ratings & Reviews:

    • on March 24, 2008


      This was easy and delicious!!! I added some smoked sausage I had left over in the fridge and some banana peppers to add a bit of heat!!! Thanks:)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini Pepper Basil Pasta Toss

    Serving Size: 1 (174 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 295.8
    Calories from Fat 57
    Total Fat 6.4 g
    Saturated Fat 1.7 g
    Cholesterol 5.7 mg
    Sodium 466.0 mg
    Total Carbohydrate 48.3 g
    Dietary Fiber 3.2 g
    Sugars 3.5 g
    Protein 11.4 g

    The following items or measurements are not included:

    dried Italian seasoning

    vegetable broth

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