Wednesday, April 7, 2010

Spring Pasta Stir-Fry
1 pkg (12 oz) uncooked fettuccini noodles
1 lg carrot, peeled and cut into julienne strips
1 sm yellow summer squash, cut into julienne strips
1 sm zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips
2 Tbsp olive oil, divided
2 garlic cloves, pressed
3/4 tsp salt, divided
1/4 cup snipped fresh basil leaves
1/4 tsp coarsely ground black pepper
1 oz shaved fresh parmesan cheese
Boil pasta according to pkg directions; drain. Return pasta to pot...keep warm.
Heat stir fry skillet over med heat Add 1 Tbsp of the oil and garlic; cook and stir 2-3 min or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes, and 1/4tsp of salt ; stir fry 1-2 min or until veggies are crisp-tender.
Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently. To serve, spoon pasta into serving bowl; top with veggie mixture. Sprinkle with parmesan cheese. Serve immediately. Serves 8. ENJOY!

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