Zucchini Pepper Basil Pasta Toss

“Feel free to use this as a base and jump off at will with veggies and herbs. This is good for a little bit of zucchini, a little bit of fresh red pepper, a little leftover pasta in the bottom of the boxes...you get the idea. Great with grilled chicken.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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