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Italian Vegetables And Pasta

Trusted.Chef's picture
Ingredients
  Olive oil/Vegetable oil 1 Tablespoon
  Carrots 2 Medium, thinly sliced (1 Cup)
  Zucchini 1 Medium, sliced (1 1/2 Cup)
  Onion 1 Medium, sliced separated into rings (1/2 Cup)
  Tomato juice 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Crushed dried oregano leaves 1⁄4 Teaspoon
  Garlic powder/2 clove garlic, minced 1⁄4 Teaspoon, minced
  Cooked pasta 2 Cup (32 tbs) (Ziti, Rotelle Or Medium Shell Or Corkscrew Macaroni)
  Fresh oregano sprig 4 (For Garnish)
Directions

MAKING
1. In a large (10-inch) skillet, heat the oil over medium high heat.
2. When oil is hot, add and sauté the vegetables until they are tender but still crisp.
3. Stir in remaining ingredients except the pasta.
4. Bring to a boil, stirring until the cheese melts.
5. Let the sauce simmer, covered, on low heat, for 5 minutes. Stir once or twice.
6. Add cooked pasta to the sauce and toss to coat.
7. Heat through, stirring frequently.

SERVING
8. Serve the Italian Vegetables and Pasta in bowls or in deep-dish plates.
9. Garnish with sprigs of oregano if you like.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2

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