Ingredients
- About 1 tbsp.vegetable oil
- 3 yellow onions, sliced
- 3 green bell peppers, sliced
- 1 clove garlic, crushed
- 3 zucchini, diced into medium pieces
- 3 yellow summer squash, diced into medium pieces
- 4 tomatoes, diced into large pieces
- 1 tsp. dried basil, or to taste
- Salt and black pepper, to taste
- 1 cup heavy cream
- 12 oz. uncooked pasta of your choice
Directions
Heat oil in large skillet. Add onions, bell peppers and garlic; saute 2 minutes. Add zucchini and yellow squash; saute 1 minute.Add tomatoes and basil. Season to taste with salt and pepper. Drain excess juices. Add cream; cook over low heat, stirring gently, until thickened. Correct seasoning, if needed.
Meanwhile, cook pasta in rapidly boiling water 7-10 minutes. (Follow package directions for al dente.) Drain. Place hot pasta on serving platter or individual paltes. spoon vegetable mixture on top. Makes 6-8 servings
Print this recipe
Submitted 6/13/05.
Source: Food Writer's Favorites:Entrees
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Pasta Provencale