Zucchini and bowtie pasta dinner
INGREDIENTS
  • Servings: 4
  • 2 T. butter
  • 1/4 c. oil, divided
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 green pepper, diced
  • 3 zucchini, halved lengthwise and sliced
  • 1 t. dried parsley
  • 1 t. dried rosemary, crumbled
  • 1 t. basil
  • 16-oz. pkg. bowties, cooked
  • 1/2 c. grated Parmesan cheese
DIRECTIONS
  1. In a skillet over medium heat, melt butter with 2 tablespoons oil. Add onion and garlic; sauté for 5 minutes. Stir in green pepper; sauté for an additional 3 minutes. Stir in zucchini and herbs; cover and cook over low heat for 5 to 8 minutes, until zucchini is tender. Add remaining oil; toss with bowties. Sprinkle with Parmesan cheese. Serves 4