Ingredients
1/2
package (16-ounce size) farfalle (bow tie) pasta
1
tablespoon vegetable oil
1
small onion, chopped (1/4 cup)
1
clove garlic, finely chopped
1
medium zucchini or yellow summer squash, sliced (2 cups)
1
can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
2
tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/3
cup plus 2 tablespoons finely shredded Parmesan cheese
Preparation
Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 12-inch skillet over high heat. Add onion and garlic; stir-fry 1 minute. Add zucchini; stir-fry 1 minute.
Stir in tomatoes and basil. Heat to boiling; reduce heat to medium. Cook about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in 1/3 cup of the cheese; cook and stir until hot. Serve immediately over pasta. Sprinkle with remaining 2 tablespoons cheese.
