Herb Garden & Lemon Pasta Recipe #372277
Toss fresh garden ingredients with pasta for an enjoyable easy light supper, or side. From Land-O-Lakes Cookbook.
by daisygrl64
45 min | 30 min prep
SERVES 6
- 8 ounces small shell pasta, uncooked (like penne or fusilli)
- 1/3 cup vegetable oil
- 3 cups zucchini, sliced
- 1 cup red onion, chopped
- 1/4 cup parmesan cheese, freshly grated
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- 2 medium tomatoes, cut into wedges
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice, freshly squeezed
- cook pasta according to package directions, drain.
- meanwhile in a 10'in skittle heat oil, add zucchini and onion, cook over med heat stirring until zucchini is crispy tender.
- add remaining ingredients and pasta.
- cover and let stand 2 min or until tomatoes are heated through.
- serve.
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5 stars