Pasta With Red Bell Pepper, Mushroom, and Zucchini

Name: Pasta With Red Bell Pepper, Mushroom, and Zucchini
Prep time: 45 min
Cook time: 28 min
Total time: 1 h 13 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon vegetable oil; 1/2 red bell pepper, sliced into 3/8 inch strips and strips halved; 6 green onions, sliced (include some tender green tops); 1/4 lb mushroom, sliced; 1 zucchini, sliced lengthwise, then sliced into 3/8 inch pieces; 2 garlic cloves, minced; 1 (14 1/2 ounce) can diced tomatoes; salt; fresh ground black pepper; 4 -5 basil leaves, chopped; 8 ounces mostaccioli pasta, cooked and drained; 1 tablespoon olive oil or 1 tablespoon butter; 1/3 cup freshly grated parmesan cheese, plus more for topping; 1/4 cup chopped parsley

(2)

Recipe by ratherbeswimmin

Serve with side salad and bread.

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READY IN: 1hr 13mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon vegetable oil
¹⁄₂

red bell pepper, sliced into 3/8 inch strips and strips halved
6

green onions, sliced (include some tender green tops)
¹⁄₄

lb mushroom, sliced
1

zucchini, sliced lengthwise, then sliced into 3/8 inch pieces
2

garlic cloves, minced
1

(14 1/2 ounce) can diced tomatoes
salt
fresh ground black pepper
4 -5

basil leaves, chopped
8

ounces mostaccioli pasta, cooked and drained
1

tablespoon olive oil or 1 tablespoon butter
¹⁄₃

cup freshly grated parmesan cheese, plus more for topping
¹⁄₄

cup chopped parsley

DIRECTIONS

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

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