Pasta With Garden Vegetables
- 1 Tbsp. Cooking Oil
- 2 Cloves Garlic, minced
- 2 Small Zucchini, sliced
- 1 Small Yellow Summer Squash, sliced
- 5 oz. Fresh Mushrooms, sliced
- 3 Green onions, sliced
- 1/2 tsp. Dried Oregano, crushed
- 1 Large Tomato, diced
- Pinch of Pepper
- 8 oz. Corkscrew macaroni, cooked and drained
- 1/4 Cup Finely Shredded Romano or Parmesan Cheese
- 1 Cup Shredded Mozzarella Cheese
- Pour cooking oil into a wok or large skillet. Add more oil as needed. Preheat medium-high. Stir-fry garlic in hot oil for 15 seconds. Add zucchini and summer squash. Stir for 3-4 minutes. Add mushrooms and green onions; stir-fry until veggies are crisp-tender. Add tomato, oregano, and pepper. Stir-fry 2 more minutes. Remove from heat. Add hot cooked pasta and cheeses into the vegetable mixture. Toss to combine. Sprinkle with mozzarella cheese.
cooking oil, garlic, zucchini, summer, fresh mushrooms, green onions, oregano, tomato, pepper, macaroni, romano, mozzarella cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=24939 (may not work)