RECIPE: Pasta Toss Primavera

By: Anne Cutler Email
By: Anne Cutler Email

Pasta Toss Primavera

Olive Oil
Two oz. Penne Pasta, uncooked
Four cups fresh broccoli florets
One medium zucchini, quartered lengthwise and sliced
One medium red bell pepper, cored, seeded and thinly sliced
Calamata Olives
Grated Parmesan cheese

In a medium frypan, saute vegetables over medium heat until cooked through, stirring occasionally. Meanwhile cook pasta according to package directions. Drain pasta and add to vegetable mixture. Sprinkle with Parmesan cheese. Toss to coat. Garnish with basil.

Serves 2

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