|
Ingredients
8 oz. (4 C.) short pasta (I use rotini)
1 T olive oil
2 pinches salt
1 T. olive oil
1 T butter
2 cloves garlic--minced
1/4 C. fresh basil leaves, coarsely chopped
1 tub fresh mushrooms, wiped clean and sliced
2 small zucchini, cut in half lengthwise, sliced 1/2 inch thick
2 small yellow squash, cut in half lengthwise, sliced 1/2 inch thick
Juice of 1/2 a lemon
6 Roma tomatoes, chopped
1 (6 oz.) can Calamata olives, sliced
1/2 C. freshly grated Parmesan cheese
Fresh ground black pepper
Directions
Cook pasta in boiling water with salt and 1 T olive oil
Meanwhile, in a large skillet over medium heat, sauté garlic in olive oil &
butter.
Add basil, mushrooms, zucchini & yellow squash; stir-fry until vegetables are
tender-crisp, about 4 minutes.
Squeeze lemon juice over veggies as they are cooking
Stir in tomatoes & olives; heat through.
Toss vegetables with hot pasta, that has been drained and rinsed, 1/4 C.
Parmesan cheese & black pepper.
Serve and sprinkle remaining Parmesan cheese over the top.
|