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Ingredients
- 1 lb taglistelle,
- penne or fettuccine pasta
- 1/4 cup olive oil
- 8 ounces. zucchini (quartered then sliced)
- 1 small onion diced
- 1/2 red bell pepper
- 2 ounces black olives (pitted, sliced)
- 8 ounces broccoli flowerets
- 4 garlic cloves finely chopped
- 4 ounces mushrooms (quartered)
- 8 ounces of clear chicken broth
- fresh basil and parsley
- crushed red pepper
Preparation
Step 1
In a large saucepan of boiling water, cook pasta according to package directions. Drain pasta and turn into a large bowl and toss with 1 tablespoon of oil. Heat a non stick large skillet until hot. Add oil and swirl to coat. Add vegetables and stir fry 3 minutes or until crisp and tender. Fold in garlic and stir for about a minute. Add clear chicken broth, salt, pepper, shredded fresh basil, crushed red pepper and parsley to taste. Add reserved pasta and toss to coat well and heat through. Serve topped with shredded parmesan cheese.