Saturday, January 28, 2012

QUICK AND EASY PASTA AND VEGGIES

1 pkg (approx 9-oz) oven-ready lasagne noodles (or 12-oz other dry pasta)
1 tbsp olive oil
2 medium yellow squash, cut into chunks
2 medium zucchini, cut into chunks
1/2 lb fresh mushrooms, trimmed and cut in half
2 cups tomato-basil pasta sauce
1/4 cup heavy cream
Shaved Parmesan cheese, if desired

Heat about 2 to 3 quarts of salted water in a Dutch oven or large saucepan.  Add the noodles, 1 at a time so they don't stick together, and cook about 8 minutes or until tender.

While noodles cook, heat the oil in a large skillet over medium-high heat until hot.  Add the squash, zucchini, and mushrooms; cover and cook about 5 minutes until crisp-tender, stirring occasionally.  Add the pasta sauce and the cream; heat to boiling, stirring frequently.

Drain the noodles.  Place noodles in a large bowl and toss with the squash mixture.  Sprinkle with Parmesan cheese if desired.  

Yield: 4 servings

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