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/Condensed zesty tomato sauce||11 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Chablis/Other dry white wine||1⁄4 Cup (4 tbs)|
|Thin spaghetti/Other pasta||8 Ounce, cooked, drained|
|Grated parmesan cheese||2 Tablespoon (For Garnish)|
1. 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.
2. 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. Serve over hot pasta. Garnish with Parmesan cheese.