HERB GARDEN AND LEMON PASTA

8 ounces uncooked corkscrew twist pasta
1/3 cup vegetable oil
3 cups (3 medium) sliced 1/4-inch zucchini
1 cup chopped red onion
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 medium ripe tomatoes, cut into wedges
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon juice

Cook pasta according to package directions; drain.

Meanwhile, in 10-inch skillet heat oil; add zucchini and onion. Cook over medium heat, stirring occasionally, until zucchini is crisply tender (5 to 7 minutes).

Add remaining ingredients and pasta. Cover; let stand 2 minutes or until tomatoes are heated through.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Friends and Family Summer Favorites, Land O Lakes Recipe Collection, Vol. 1 #1, 1992