Summer Pasta and Veggies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Red & 1 Orange Pepper, cut into 1” pieces
1 lg. Onion, cut into slices
3 sm. or 2 med. Zucchinis, cut into slices (not too thick or too thin)
3 sm. or 2 med. Yellow Squash, cut into slices (not too thick or too thin)
1½ bag of Frozen Hanover Petite Asparagus Spears, (I cut mine in half while frozen)
1 box Baby Bella Mushrooms (optional)
1 box Pasta (I use Barilla Campanelle, you can also use bow ties)
1-2 tsp. Garlic, minced (measure with your heart)
Olive oil
1 bag of shredded Monterey Mix Cheese
1 bag of Sharp Cheddar Cheese
Parmesan Grated Cheese
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Directions: |
Directions:Cook pasta according to package and set aside (or cook while frying your veggies)
In an electric fry pan or large skillet heat some olive oil and garlic….let garlic get slightly brown. To this add your sliced peppers and onions, cover, and let them cook until almost tender. Next add zucchini and yellow squash. Cover, let cook until they are nearly tender. Continue to add oil as needed during cooking. Next add your asparagus, let cook about 5-7 more min. Lastly, add your mushrooms and let all cook about another 5-6 min.
Combine pasta and veggie mixture either in your electric pan or in a lasagna sized pan. Add salt and pepper to taste as you toss. Add oil if the pasta/veggies seem a little dry. Mix well. To the top, sprinkle some parmesan cheese then add other cheeses….as much or as little as you like, allow it to get all melty. |
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