Guest guest Posted April 26, 2002 Report Share Posted April 26, 2002 VEGGIE SKILLETIngredients------------------------------- 6 ounces (2 1/2 cups) uncooked dried bow-tie pasta- 2 tablespoons margarine- 1 teaspoon purchased minced garlic- 2 medium zucchini, cut into 1/2-inch pieces- 1 medium red onion, cut into thin wedges- 1 tablespoon chopped fresh basil leaves*- 4 ounces (1 cup) Cheddar Cheese, cubed 1/2-inchCooking Instructions:Cook pasta according to package directions. Drain.Meanwhile, melt margarine in 10-inch skillet until sizzling; stir in garlic. Stir in all remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes).Stir in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Salt and pepper to taste.* Substitute 1 teaspoon dried basil leaves.Yield: 5 servingsNutrition Facts (1 serving)------------------------------Calories: 280Protein: 11 gCarbohydrate: 30 gFat: 13 gCholesterol: 35 mgSodium: 200 mgFiber: 3 g Games - play chess, backgammon, pool and more Quote Link to comment Share on other sites More sharing options...
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