Pasta with Garden Vegetables
tablespoon cooking oil
clove garlic, minced
small zucchini, sliced 1/4 inch thick (2 cups)
small yellow summer squash, sliced 1/4 inch thick (1 cup)
ounces fresh mushrooms, sliced (2 cups)
green onions, sliced (1/3 cup)
teaspoon dried oregano, crushed
large tomato, diced (1-1/2 cups)
ounces corkscrew macaroni, cooked and drained
cup finely shredded Romano or Parmesan cheese
cup shredded provolone or mozzarella cheese (4 ounces)
Freshly ground pepper
- Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds.
- Add zucchini and summer squash; stir-fry for 3 minutes. Add mushrooms and green onions; stir-fry about 1 minute more or until vegetables are crisp-tender. Add tomato, oregano, and 1/8 teaspoon pepper; stir-fry for 2 minutes more. Remove from heat.
- Add hot cooked corkscrew macaroni and Romano or Parmesan cheese to the vegetable mixture. Toss to combine. Serve immediately. Sprinkle with provolone or mozzarella cheese and freshly ground pepper. Makes 4 servings.
Nutrition Facts(Pasta with Garden Vegetables)
- Per serving:
- 412 kcal cal.,
- 14 g fat
- (7 g sat. fat,
- 27 mg chol.,
- 340 mg sodium,
- 53 g carb.,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet