UTJ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Easy Pasta With Veggies
What You’ll Need
12 ounces (3/4 pound) twist pasta (about 6 cups uncooked)
1/4 cup olive oil
1 large red bell pepper seeded, halved lengthwise, and cut into thin strips
2 teaspoons minced garlic
1 (16-ounce) can mixed vegetables, drained
2 tablespoons dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
What to Do
In a large pot of boiling water, cook pasta until tender; drain and return to pot to keep warm.
Meanwhile, in a large skillet, heat olive oil until moderately hot; add red pepper and garlic and saute 2 minutes, or until crisp-tender. Stir in drained mixed vegetables basil, salt, and black pepper; cook an additional 2 minutes to heat through.
In a large bowl, toss vegetable mixture with pasta and Parmesan cheese and mix well
Notes
You can use thawed frozen veggies if you like, cut canned is sometimes easier, handier and quicker.
Recent Comments