RECIPE # 5179 EASY SUMMER GARDEN PASTA Thu. May 29, 2014
DEB COXWORTH / CAMPOINE'S TASTE OF CHICAGO
1 green pepper, medium sliced
1 red pepper, medium sliced
1 small zucchini, sliced
1 small yellow squash, sliced
1/2 cup olive oil
TBSPN-chopped fresh parsley
TBSPN-chopped fresh basil
Pinch salt, pepper
2 cloves chopped, fresh garlic
1 lb. tricolor rotini
Cut meat into bite size pieces and saute with 2 TBSPN's olive oil for 10 minutes or until browned. Set aside in good sized bowl.
Combine veggies and oregano with remainder of olive oil and saute 5-7 minutes on low/medium heat about 5-7 minutes.
While veggies and meat cook, boil water and cook pasta.
When veggies are nearly done, add meat and finish cooking another 5 minutes. Thoroughly mix meat and veggies in large bowl with the pasta and garnish with fresh basil. Top with sprinkled Romano or Parmesan cheese.