Pasta With Vegetables
|Olive oil/Vegetable oil||1 Teaspoon|
|Zucchini||2 Medium, cut into 1 1/2-inch-long sticks|
|Sweet red pepper||1 , cut into 1/2-inch squares|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Condensed zesty tomato soup/Canned condensed zesty tomato sauce||11 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Chablis/Dry white wine||1⁄4 Cup (4 tbs)|
|Thin spaghetti/Other pasta||8 Ounce, cooked, drained|
|Grated parmesan cheese||4 Tablespoon (For Garnish)|
In 2-quart microwave-safe casserole, combine oil, zucchini, red pepper, onion and garlic.
Cover with lid; microwave on HIGH 4 minutes or until vegetables are tender, stirring once during cooking.
Stir in soup, water and wine.
Cover; microwave on HIGH 7 minutes or until hot and bubbling, stirring once during cooking.
Let stand, covered, 5 minutes.