This recipe is a good one for when you don't have a lot of time. Takes about 15 minutes or so to prepare. Waiting for the water to boil for the past is what takes the longest LOL
This recipe is so simple but so delicious, you can also substitute any of the veggies, this is one of those recipes that will taste good no matter which veggies you use.
Ingredients:
2 cups gluten free Fusilli Pasta
1 Tablespoon of garlic infused olive oil (can also use regular olive oil)
1 clove of garlic, peeled and smashed (keep it whole)
1 large zucchini cut in pieces (quarters)
1 red pepper chopped.
1/2 cup Sherri tomatoes cut in halves.
3 green onions chopped, green parts only.
3 or 4 fresh leaves of basil chopped (optional)
¼ teaspoon chili peppers (optional)
1 teaspoon Italian herbs
½ teaspoon salt
¼ teaspoon black pepper
¼ cup grated parmesan cheese
Cook the past according to the package directions. Drain and rinse under cold running water.
Heat the garlic infused olive oil in a large skillet over medium heat. Add garlic sauté till browned. Remove and Discard garlic.
Add zucchini, peppers, tomatoes half of the green onions and sauté for about 6 to 8 minutes.
Season with Italian herbs, chili peppers, salt and black pepper.
Add the pasta to the skillet and toss to combined. Cook till the pasta is heated through. Just before you turned of the stove and add the rest of the green onions and fresh basil and tossed it together. Serve sprinkled with parmesan cheese.