SOUTH MISSISSIPPI (WLOX) - Pasta with Fresh Vegetables
8 ounces uncooked penne pasta
1 c. sliced fresh carrots
1 T. olive oil
½ t. minced garlic
1 c. fresh broccoli florets
1 c. sliced yellow summer squash
1 c. chopped green pepper
1 T. minced fresh basil or 1 t. dried basil
1 t. minced fresh thyme or ¼ t. dried thyme
1 t. minced fresh oregano or ¼ t. dried oregano
½ t. salt
¼ t. pepper
3 c. chopped fresh plum tomatoes
5 t. grated Parmesan cheese
Cook pasta according to package directions; drain.
In a large nonstick skillet, sauté the carrots in oil until crisp-tender.
Add the garlic; cook for 1-2 minutes or until garlic is tender.
Stir in the tomatoes, broccoli, squash, green pepper and seasonings.
Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.
Stir in pasta; sprinkle with cheese.
Information prepared by Nancy Freeman, Consultant,
. Information provided by Farm Families of Mississippi: