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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Packung | (16 oz.) farfalle (bow tie) pasta |
| 1 Esslöffel | vegetable oil |
| 1 klein | Onion, chopped (1/4 cup) |
| 1 | Cloves garlic finely chopped |
| 1 mittel | Zucchini or yellow summer squash, sliced (2 cups) |
| 1 Dose | (14 1/2 oz.) Italian-style stewed tomatoes, undrained |
| 2 Esslöffel | Chopped fresh or 1 tsp.dried basil leaves |
| 1/3 Tasse | Plus 2 tb finely shredded Parmesan cheese |
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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. Serves 4 Typed in MMformat by cjhartlin@msn. Com
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