Prep and Cook time 30 minutes
Makes 4 servings
|8||ounces uncooked mafalda* pasta|
|2||medium zucchini (about 1 pound)|
|3||tablespoons roasted garlic-flavored vegetable oil|
|1||red bell pepper, thinly sliced|
|1/2||cup loosely packed fresh basil leaves, coarsely chopped|
|1/2||cup grated Parmesan cheese|
*Broad, flat, ripple-edged noodles. Fettuccini can be substituted.
- Cook pasta according to package directions; drain. Place in large bowl.
- While pasta is cooking, cut zucchini lengthwise into halves. Cut crosswise into thin slices.
- Heat oil in large skillet over medium-high heat until hot. Add zucchini and bell pepper; cook 3 to 4 minutes until vegetables are crisp-tender, stirring frequently.
- Add zucchini mixture and basil to pasta; toss gently until well combined. Season with salt and pepper. Serve with cheese.
For a special touch, cut basil leaves into thin strips by stacking leaves, rolling up and slicing into strips.
|Total Fat||15 g|
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