Pasta Provencale

By mlmason

Ingredients

• 1 clove garlic, minced
• 1 4 cup chopped onion
• 1/2 cup chopped green pepper
• 1 cup sliced mushrooms
• 3 cups sliced zucchini
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon dried whole oregano
• 1/4 teaspoon dried whole basil
• 1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
• 2 cups cooked rotini noodles (cooked without salt or fat)
• 1/4 cup grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

Saute first 5 ingredients in olive oil in a Dutch oven over medium heat 3 minutes. Add salt and next 4 ingre¬dients; stir well. Bring mixture to a boil; remove from heat. Add cooked noodles and Parmesan cheese; toss gently, and serve immediately.