INGREDIENTS
8
ounces uncooked mafalda* pasta
2
medium zucchini (about 1 pound)
3
tablespoons roasted garlic-flavored vegetable oil
1
red bell pepper, thinly sliced
1/2
cup loosely packed fresh basil leaves, coarsely chopped
1/2
cup grated Parmesan cheese
*Broad, flat, ripple-edged noodles. Fettuccini can be substituted.
PREPARATION:
- Cook pasta according to package directions; drain. Place in large bowl.
- While pasta is cooking, cut zucchini lengthwise into halves. Cut crosswise into thin slices.
- Heat oil in large skillet over medium-high heat until hot. Add zucchini and bell pepper; cook 3 to 4 minutes until vegetables are crisp-tender, stirring frequently.
- Add zucchini mixture and basil to pasta; toss gently until well combined. Season with salt and pepper. Serve with cheese.
Tip
For a special touch, cut basil leaves into thin strips by stacking leaves, rolling up and slicing into strips.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Sodium
237 mg
Protein
15 g
Fiber
2 g
Carbohydrate
52 g
Cholesterol
10 mg
Total Fat
15 g
Calories
401
DIETARY EXCHANGE:
Fat
3
Vegetable
2
Starch
3
