Zucchini Pepper Basil Pasta Toss

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

Directions

1. 1

   Cook pasta in plenty of boiling, salted water as directed.

2. 2

   Meanwhile, in large skillet, heat olive oil over medium-high heat.

3. 3

   Add zucchini, red pepper and garlic. Sprinkle with Italian seasoning, salt and pepper. Saute, letting all brown lightly.

4. 4

   Sprinkle basil evenly over skillet. (If necessary, reduce heat a bit, so that vegetables don't burn.).

5. 5

   Drain pasta, then add pasta to skillet with vegetables. Add vegetable broth. Cook and stir briefly.

6. 6

   Add Parmesan cheese.

7. 7

   Serve.