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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
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