Provencal Veggies and Rotini

By Hklbrries

Ingredients

• 1 tbsp olive oil
• 1/2 onion, thinly sliced
• 1/2 pound green beans, cut into 2-inch pieces
• 1/2 sweet red pepper, julienne
• 1 small zucchini, julienne (about 1 1/2 cups)
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 3/4 pound Roma tomatoes, quartered, then thickly sliced
• 2 tsp chopped fresh basil
• Salt to taste
• Pepper to taste
• 8 ounces uncooked rotini or fettucine noodles, cooked and drained

Details

Servings 2

Preparation

Step 1

Heat oil in a large skillet over medium heat. Add onions and saute for 5 minutes, or until tender. Add green beans and red pepper; saute 2 to 3 minutes more. Add zucchini, thyme and oregano; saute for another minute. Stir in tomatoes and basil; reduce heat and simmer, covered, for 2 or 3 minutes, or until tomatoes are tender and heated through. Toss with cooked pasta. Serve hot.