BOW-TIE PASTA WITH FRESH VEGETABLE SAUCE · Jun 8, 06:45 PM by Michele Roper
Cooking Pleasures July 2006
p.13
30 minutes
8 oz, bow-tie pasta
1 large sweet onion, diced
3 tablespoons olive oil
3 garlic cloves, minced
2 medium zucchini, chopped
2 medium yellow squash, chopped
28 oz. can diced tomatoes
1 cup frozen corn
1 tablespoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup Parmesan cheese, divided
Cook pasta in large pot of boiling salted water according to package direstions. Drain; keep warm
Meanwhile, cook onion in oil in large saucepan over medium heat 4 to 5 mintes or until softened. Add garlic; cook 30 to 60 seconds or until fragrant. Add zucchini and squash; cook 6 to 8 minutes or until soft. Add tomatoes, corn basil, salt and pepper; cook 7 to 10 minutes or until vegetables are crisp tender
In large bowl, toss pasta with saue and 1/2 cup of the cheese. Serve sprinkled with remaining 1/2 cup cheese.
SERVE WITH
French Bread
CHICKEN AND ASPARAGUS PASTA QUINOA SALAD WITH ROASTED GREEN CHILIES