Ingredients:
1 Teaspoon(s) olive oil
2 finely chopped Onion
1 minced garlic
1 seeded and diced red bell pepper
1 diced zucchini
1 Cup(s) coarsely chopped tomato
1/2 Cup(s) vegetable broth
1/4 Teaspoon(s) salt
2 Tablespoon(s) finely chopped parsley
3 Cup(s) hot cooked bowtie pasta
1/3 Cup(s) shredded provolone chesse
1 Tablespoon(s) grated parmesan cheese
1/4 Teaspoon(s) dried oregano
1/4 Teaspoon(s) crushed red pepper |
Directions:
1)In a large nonstick skillet over medium heat, heat the oil. Saute the onions, garlic, bell pepper, and zucchini until the onions are golden, about 5 minutes.
2) Stir in the tomatoes, broth, salt, parsley, oregano, and red pepper; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Pour over the pasta, then sir in the provolone and Parmesan. |
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