Parmesan Vegetables Over Bow Ties

1/2 pkg (16 oz.) farfalle (bow tie) pasta
1 tbsp 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 oz.) Italian-style stewed tomatoes, undrained
2 tbsp chopped fresh or 1 tsp. dried basil leaves
1/3 cup plus 2 tbsp finely shredded parmesan cheese

Cook and drain pasta as directed on package.

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.

Stir in tomatoes and basil. Heat to boiling; reduce heat to medium. Cook about 2 minutes, stirring occasionally, until vegetables are crisp-tender.

Stir in 1/3 cup of the cheese; cook and stir until hot. Serve immediately over pasta. Sprinkle with remaining 2 tablespoons cheese.

Servings 4
Source: Betty Crocker