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Prep 30min
Total30min
Servings4
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Ingredients
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)
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Steps
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.
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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.
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