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Ingredients
| pasta (capelli d'angelo): 8 oz |
| garlic (crushed): 1 Tbl |
| olive oil: 1 Tbl |
| zucchini squash: 2 whole squashes (sliced) |
| salt (to taste) |
| black pepper (to taste) |
| red tomatoes: 3 (chopped) |
| fresh basil: 12 leaves |
| mozzarella cheese, whole milk: 4 oz (shredded) |
Angel's Pasta
Credit: AllRecipes
User rating:
"Light and delicate vegetarian pasta entree that's easy!"
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Prep Time
10 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
Directions
- 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.
- Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.
- Combine pasta and vegetables. Serve topped with mozzarella.