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Tomato Zucchini Pasta

New.Wife's picture
Ingredients
  Medium egg noodles 8 Ounce (Spaccatella)
  Boiling water 2 1⁄2 Quart
  Cooking oil 1 Tablespoon
  Salt 2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Chopped onion 1 Cup (16 tbs)
  Green pepper 1 , chopped
  Sliced unpeeled zucchini 5 Cup (80 tbs)
  Cherry tomatoes 12 , halved
  Grated gruyere cheese/Swiss cheese 1 Cup (16 tbs)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Freshly grated parmesan cheese 1 Tablespoon (For Sprinkling)
Directions

GETTING READY
1) Preheat oven hot to 350°F (180°C).

MAKING
2) In a large saucepan boil water. Add pasta, cooking oil and first amount of salt and cook for 5 to 7 minutes until just tender.
3) Drain the pasta from water.
4) Transfer the pasta back to the pot.
5) In a large Dutch oven melt butter.
6) Stir in onion and green pepper. Stir-fry until onions are cooked.
7) Add zucchini, tomatoes, Gruyere cheese, first amount of Parmesan cheese, parsley and second amount of salt.
8) Cook until the cheese melts.
9) Add the mixture to the pasta.
10) Stir to mix well.
11) Grease a 3 quart (3.5 L) casserole.
12) Sprinkle remaining Parmesan cheese at the base.
13) Cover and bake for 30 to 40 minutes.

SERVING
14) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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