Tuesday, September 8, 2009

Fast, healthy, easy & yummy pasta dinner

Just back from a weekend getaway and an all-day meeting, dinner had to be all of the above. Voila: QUICK VEGGIE PASTA (Serves 2, but can be doubled)


1 1/2 cups rotini pasta, uncooked

1/2 teaspoon salt

2 T canola or olive oil

1 large zucchini, cut into 2-inch chunks

8 ounces sliced mushrooms

1 red or orange bell pepper, cut into 1/2-inch dice

Dash of ground cayenne pepper (to taste)

1/2 cup water

1 1/2 cups prepared tomato sauce

1/4 cup chopped fresh basil


Bring 4 cups water to a boil. Add salt and pasta to water, bring back to a boil and cook until just tender. Drain pasta and keep warm.

Meanwhile, heat oil over medium-high heat in a large skillet. Add zucchini, mushrooms and pepper. Reduce heat to medium and stir-fry until veggies are tender, about 5 minutes.

Add water and tomato sauce. Stir until heated through.

Add pasta to the skillet, stir well, and sprinkle with chopped basil.

Serve with grated Parmesan cheese, if desired.

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