Pasta and Vegetables With Sour Cream

• 8 ounces whole onion or 7 ounces chopped, ready-cut onion
• 1 teaspoon olive oil
• 2 large cloves garlic
• 8 ounces whole red pepper or 7 ounces chopped, ready-cut pepper
• 1 teaspoon dried thyme
• 1 pound zucchini
• 8 ounces short cut fresh pasta like fusilli
• 18 teaspoon salt
• Freshly ground black pepper
• 4 tablespoons low-fat sour cream

1. Bring water for pasta to boil in covered pot.
2. Chop whole onion.
3. Heat large nonstick skillet until it is very hot; reduce heat to medium high, and add oil.
4. Add the onion, and cook until it begins to brown.
5. Meanwhile, slice and add garlic.
6. Wash, trim and seed pepper, and chop and add to onion as it cooks with the thyme.
7. Wash, trim and cube zucchini, and add to vegetables; cover, and cook over low heat for a few more minutes, until pasta is cooked.
8. Cook pasta according to package directions.
9. When pasta is cooked, drain and stir into vegetables with the sour cream.
10. Season with salt and pepper, and serve.

onion, olive oil, garlic, red pepper, thyme, zucchini, short, salt, freshly ground black pepper, lowfat sour cream

Taken from cooking.nytimes.com/recipes/5458 (may not work)