Zucchini Pepper Basil Pasta Toss Recipe

Name: Zucchini Pepper Basil Pasta Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dry pasta, farfalle, elbow mac, wagon wheels; 1 tablespoon olive oil; 3 small green zucchini, rinsed, sliced thin; 1/2 red bell pepper, sliced into strips; 2 garlic cloves, minced; 1 teaspoon dried Italian seasoning; 1/2 teaspoon salt; fresh cracked black pepper (to taste); 3 tablespoons fresh basil, chopped; 1/3 cup vegetable broth; 1/4 cup grated parmesan cheese

Servings: persons

8 ounces dry pasta, farfalle, elbow mac, wagon wheels
1 tablespoon olive oil
3 small green zucchini, rinsed, sliced thin
1/2 red bell pepper, sliced into strips
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
fresh cracked black pepper (to taste)
3 tablespoons fresh basil, chopped
1/3 cup vegetable broth
1/4 cup grated parmesan cheese

1
Cook pasta in plenty of boiling, salted water as directed.
2
Meanwhile, in large skillet, heat olive oil over medium-high heat.
3
Add zucchini, red pepper and garlic. Sprinkle with Italian seasoning, salt and pepper. Saute, letting all brown lightly.
4
Sprinkle basil evenly over skillet. (If necessary, reduce heat a bit, so that vegetables don't burn.).
5
Drain pasta, then add pasta to skillet with vegetables. Add vegetable broth. Cook and stir briefly.
6
Add Parmesan cheese.
7
Serve.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces dry pasta, farfalle, elbow mac, wagon wheels, 1 tablespoon olive oil, 3 small green zucchini, rinsed, sliced thin, 1/2 red bell pepper, sliced into strips, and more.

Yes, Zucchini Pepper Basil Pasta Toss falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Pepper Basil Pasta Toss

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