Pasta And Vegetable Toss
|Olive oil/Vegetable oil||2 Teaspoon|
|Sliced onions||1 Cup (16 tbs)|
|Shredded zucchini||1 Cup (16 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced (small clove)|
|Cooked macaroni||1 1⁄2 Cup (24 tbs) (spiral)|
|Chopped italian flat leaf parsley||1 Tablespoon|
|Balsamic wine vinegar/Red wine vinegar||2 Teaspoon|
1. In 9-inch nonstick skillet heat oil; add onions, zucchini, carrots, and garlic and cook over medium heat, stirring occasionally, until onions are tender, about 5 minutes.
2. Add macaroni to skillet and stir to combine. Add parsley and vinegar and stir to combine. Reduce heat to low; cook, stirring frequently, until thoroughly heated, about 1 minute.