5 servings
Ingredients:
6 ounces (2 cups) uncooked dried farfalle (bow tie) pasta
2 tablespoons butter
1 teaspoon purchased minced garlic
2 medium zucchini, cut into 1/2-inch pieces
1 medium red onion, cut into thin wedges
1 tablespoon chopped fresh basil leaves (or 1 teaspoon dried basil leaves)
4 ounces (1 cup) cheddar cheese, cubed 1/2-inch
COOK pasta according to package directions. Drain.
MELT butter in 10-inch skillet until sizzling; stir in garlic. Stir in all remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes).
STIR in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Salt and pepper to taste.
MELT butter in 10-inch skillet until sizzling; stir in garlic. Stir in all remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes).
STIR in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Salt and pepper to taste.
