- 1 (16 ounce) package farfalle (bow tie) pasta
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 4 cloves garlic, minced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1/2 cup sliced fresh mushrooms
- 1/2 red bell pepper, cut into strips
- 5 roma (plum) tomatoes, chopped
- 1/4 cup fresh basil leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup olive oil
- 1 cup finely grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, garlic, zucchini, yellow squash, mushrooms, bell pepper, and 1/2 the chopped tomatoes until tender. Season with basil, oregano, salt and pepper. Add pasta and 1/4 cup olive oil. Mix well, and heat through. Sprinkle top with Parmesan and remaining chopped tomatoes.
03/23/2017
recipepes.com
bow tie medley, recipe
PT15M
PT1H
5
455 calories
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