Garden Pasta Toss
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 teaspoon olive oil
- 2 medium zucchini, sliced
- 2 cups broccoli florets
- 3 garlic cloves, minced
- 2 tomatoes, coarsely chopped
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 1 1⁄2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
- 6 ounces capellini (angel hair pasta)
- 1⁄4 cup grated parmesan cheese
- fresh ground black pepper, to taste
directions
- In a large nonstick skillet, heat the oil. Add the zucchini, broccoli, and garlic; cook, stirring as needed, until tender-crisp, about 5 minutes.
- Add tomatoes, basil, oregano, and rosemary; cook, stirring as needed, until the tomatoes are softened, about 5 minutes.
- Meanwhile, cook the pasta according to the package directions. Drain, reserving 1/4 cup of the pasta water, and place pasta in a serving bowl. Add the vegetable mixture, cheese and the reserved pasta water; toss to combine.
- Serve, sprinkled with pepper.
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RECIPE SUBMITTED BY
Amber Dawn
San Jose, CA
I am a working mom of a beautiful little girl Keira Lynn. Watching her grow has been such a joy!
My husband and I were married in May of 2006 on the beautiful island of Kauai.
Since discovering this site, I have been cooking much more and have found some incredible recipes. I absolutely love to cook and try out new recipes, but have a handful of family favorites that I make quite often. My husband loves to cook as much as I do. To avoid anyone monopolizing the kitchen, we have to designate who gets to cook dinner in advance. He specializes in Asian cuisine and I love trying new healthy recipes.
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