Parmesan Vegetables Over Bow Ties

 

1/2

package (16-ounce size) farfalle (bow tie) pasta

1

tablespoon vegetable oil

1

small onion, chopped (1/4 cup)

1

clove garlic, finely chopped

1

medium zucchini or yellow summer squash, sliced (2 cups)

1

can (14 1/2 ounces) Italian-style stewed tomatoes, undrained

2

tablespoons chopped fresh or 1 teaspoon dried basil leaves

1/3

cup plus 2 tablespoons finely shredded Parmesan cheese

• 1 Cook and drain pasta as directed on package.
• 2 While pasta is cooking, heat oil in 12-inch skillet over high heat. Add onion and garlic; stir-fry 1 minute. Add zucchini; stir-fry 1 minute.
• 3 Stir in tomatoes and basil. Heat to boiling; reduce heat to medium. Cook about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
• 4 Stir in 1/3 cup of the cheese; cook and stir until hot. Serve immediately over pasta. Sprinkle with remaining 2 tablespoons cheese.