Ingredients
- 8 ounces dry angel hair pasta (or capellini)
- 1 tablespoon chopped fresh garlic
- 1/4 yellow bell pepper (chopped)
- 1 medium zucchini (sliced)
- 3/4 cup fresh mushrooms (quartered)
- 1/2 cup sliced carrot (thinly sliced)
- 3/4 cup vegetable broth (or 3/4 cup chicken broth)
- 3 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
- 1/4 teaspoon freshly ground black pepper
- 1 can (14 1/2 ounce) diced tomatoes (fire-roasted)
- 1/4 cup grated parmesan cheese
- Crushed red pepper flakes (optional)
How to Make
-
Step 1: Cook pasta"al dente" in boiling water; drain and set aside.
-
Step 2: While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp. or so in and swirl; heat on medium.
-
Step 3: Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance. Do not scorch garlic.
-
Step 4: Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
-
Step 5: Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.
-
Step 6: Add the tomatoes and any juice to the vegetable mixture and stir well.
-
Step 7: Simmer uncovered for 2-3 minutes or until warmed through.
-
Step 8: Add the cooked pasta to the skillet and toss to mix.
-
Step 9: Adjust liquid with additional broth if needed.
-
Step 10: Sprinkle with Parmesan cheese and red pepper flakes, if desired.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.