| 3 | cups uncooked farfalle (bow-tie) pasta (6 ounces) |
| 1/2 | cup water |
| 4 | ounces green beans, cut into 2-inch pieces (2 cups) |
| 1 | tablespoon olive or vegetable oil |
| 6 | ounces whole mushrooms, cut into fourths (2 cups) |
| 1 | medium zucchini, cut lengthwise into eighths, then into 1-inch pieces |
| 1 | medium yellow onion, cut into 1/4-inch wedges |
| 2 | cloves garlic, finely chopped |
| 2 | tablespoons chopped fresh or 2 teaspoons dried oregano leaves |
| 3/4 | teaspoon salt |
| 4 | ounces cherry tomatoes, cut in half |
| 1/2 | cup shredded Asiago or Parmesan cheese (2 ounces) |
Serve with...
Garlic and Asiago Loaves
Total Time:
2 hours 45 min
| 1. | Cook and drain pasta as directed on package. |
| 2. | Meanwhile, in 10-inch nonstick skillet, heat water to boiling. Add beans; boil uncovered 5 minutes. Cover and boil 2 to 4 minutes or until crisp-tender. Drain; set aside. |
| 3. | In same skillet, heat oil over medium-high heat. Cook mushrooms, zucchini, onion, garlic, oregano and salt in oil about 7 minutes, stirring frequently, until onion is tender. |
| 4. | Stir in tomatoes and beans; heat until hot. Serve vegetable mixture over pasta. Sprinkle with cheese.
|
|
| Serve with a Caesar salad, hot crusty French bread and fresh fruit. |
|
| Asiago cheese is a very hard Italian cheese that can easily be shredded or grated. It has a pungent, sharp flavor. |
|
| For a meat-lovers version, stir thinly sliced, fully cooked, spicy smoked sausage links into the skillet mixture; heat through. |
Nutrition Information:
420 ( 70); 8g ( 3g, ncg); 10mg; 640mg; 75g ( 6g, ncg); 18g 4%; 12%; 18%; 24% 4 ; 0 ; 3 ; 1 nc