Italian Vegetable and Asiago Bow-Ties

 

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)

• 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.