Pasta With Vegetables Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
| 1 teaspoon olive or vegetable oil | ||
| 2 medium zucchini, cut into 1 1/2-inch-long sticks | ||
| 1 sweet red pepper, cut into 1/2-inch squares | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Tomato sauce | 1 Can (10oz), condensed | |
| Water | 1/2 Cup (16 tbs) | |
| 1/4 cup Chablis or other dry white wine | ||
| 8 ounces thin spaghetti or other pasta, cooked and drained | ||
| Grated Parmesan cheese for garnish | ||
Directions
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.
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.
Chef
