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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pasta with Garden Vegetables

Makes: 4 servings
Prep 25 mins
Pasta with Garden Vegetables
Ingredients
  • 1  tablespoon  cooking oil
  • 1  clove garlic, minced
  • 2  small zucchini, sliced 1/4 inch thick (2 cups)
  • 1  small yellow summer squash, sliced 1/4 inch thick (1 cup)
  • 5  ounces  fresh mushrooms, sliced (2 cups)
  • 3  green onions, sliced (1/3 cup)
  • 1/2  teaspoon  dried oregano, crushed
  • 1  large tomato, diced (1-1/2 cups)
  • 1/8  teaspoon  pepper
  • 8  ounces  corkscrew macaroni, cooked and drained
  • 1/4  cup  finely shredded Romano or Parmesan cheese
  • 1  cup  shredded provolone or mozzarella cheese (4 ounces)
  •  Freshly ground pepper
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 412,
  • Fat, total (g) 14,
  • chol. (mg) 27,
  • sat. fat (g) 7,
  • carb. (g) 53,
  • pro. (g) 19,
  • sodium (mg) 340,
  • Percent Daily Values are based on a 2,000 calorie diet

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