Ribbon Pasta With Vegetables

• 1/2 lb. (8 oz.) ribbon pasta
• 3 qt. boiling, salted water
• 2 tsp. vegetable oil
• 1/2 lb. (8 oz.) fresh snow peas or red or green bell peppers or carrots or a combination of them
• 2 Tbsp. butter or margarine
• 1 large clove garlic, minced or pressed
• 1/2 c. grated Parmesan cheese
• 2 Tbsp. olive oil

1. Add egg noodles to boiling, salted water along with the 2 teaspoons of vegetable oil.
2. Stir occasionally.
3. Cook for 4 minutes.
4. Add the snow peas or vegetables.
5. Bring to a boil again. Boil 2 to 3 minutes longer or until
6. pasta is tender, but still firm to the bite and the snow peas or vegetables are brightly colored.
7. Drain snow peas, vegetables and pasta.
8. Rinse with hot water.
9. Add oil, butter and garlic to the pan in which the pasta was cooked.
10. Heat 1 minute.
11. Add drained pasta and snow peas or vegetables to the garlic mixture in the pot.
12. Toss until pasta is coated with the garlic butter.
13. Serve immediately with Parmesan cheese sprinkled over all.

pasta, boiling, vegetable oil, snow peas, butter, clove garlic, parmesan cheese, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=730208 (may not work)