Pasta With Summer Vegetables And Herbs

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 2 -3 garlic cloves, minced
• 1 cup chopped red bell pepper
• 1 large zucchini, unpeeled and sliced
• 2 tomatoes, seeded, chopped, and drained
• 1/2 cup chicken broth or 1/2 cup vegetable broth
• 1/4 cup chopped parsley
• 1/4 cup chopped fresh basil or 1 teaspoon dried basil
• 1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
• 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
• salt
• fresh ground pepper
• 6 ounces rotini pasta or 6 ounces other pastas, cooked and drained
• 3 tablespoons butter or 3 tablespoons margarine
• 1 cup coarse dry breadcrumbs
• 1/4 cup fresh grated parmesan cheese

Recipe

• 1 add oil to a big skillet over medium heat; let the oil get heated.
• 2 add in onion, garlic, bell pepper, and zucchini; stir/saute for 5 minutes or until vegetables are tender.
• 3 add in tomatoes, broth, herbs, salt, and pepper; stir/saute for 5 more minutes.
• 4 transfer cooked/drained pasta to a 2 quart casserole dish lightly coated with non-stick cooking spray.
• 5 add vegetable sauce; stir to mix well; set aside.
• 6 in a small skillet, melt butter over medium heat.
• 7 add in breadcrumbs and cheese; toss until coated.
• 8 sprinkle crumb topping over vegetable/noodle mixture.
• 9 bake, uncovered, in a 350° oven until bubbly and flavors are blended--about 20-30 minutes.