ZUICK AND EASY ITALIAN PASTA

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QUICK AND EASY ITALIAN PASTA

 

16 oz Fusilli or other Italian pasta cooked al dente

Cooking spray

2 tsp olive oil

2 cloves garlic, minced

¼ cup onion, chopped

¼ cup water or vegetable broth.

15 oz can of dark red Kidney beans or Black Beans

3.8 oz can of sliced black olives

4 oz can slice mushrooms

20 oz (1 ½ cans) diced tomatoes

1 ½ medium zucchini diced small

4 tablespoons dries parsley

1 tablespoon basil

1 teaspoon summer savory

1 teaspoon oregano

2-3 cups frozen Italian vegetables

½ cup grated mozzarella cheese

½ cup bread crumbs

1 tablespoon Italian seasoning

 

Cook Fusilli or other pasta such as Penne, Ziti, Rotilinni or medium

shells. While pasta is cooking, heat olive oil to medium high and

sauté onion and garlic until lightly browned. Add zucchini and

water or broth and cook until zucchini is beginning to brown and

soften. Add tomatoes, parsley, basil, summer savory and oregano

and heat until hot throughout. When pasta is done, drain and pour

into large low baking dish; stir in the mushrooms, beans and

olives, Place frozen vegetables in hot water for a few minutes to

thaw. Drain and spread over pasta mixture. Top with zucchini

tomato mixture and cover with foil. Bake at 350* 25 minutes.

Stir together bread crumbs, italizn seasonings and grated cheese.

Remove foil and sprinkle top with crumb mixture. Return to over

uncovered and bake an additional 15 minutes until cheese melts.