Pasta Provençale
Quick, easy, delicious!
1 clove garlic, minced
1/4 cup chopped onion
1/2 cup chopped bell pepper
1 cup sliced fresh mushrooms
3 cups sliced zucchini
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil
One 14 1/2-ounce-can tomatoes,
undrained, chopped
2 cups cooked rotini, (cooked
al dente, drained well)
1/4 cup freshly grated Parmesan cheese
In Dutch oven over medium heat, sauté garlic, onion, bell pepper,
mushrooms and zucchini. Add salt, pepper, herbs and tomatoes. Stir
well. Simmer 5 to 10
minutes. Add cooked rotini and Parmesan.
Toss gently
and serve immediately. 4 servings.
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