Italian Vegetable Parmesan

[Guest guest]

My 16 year old granddaughter is vegan and wants to learn how to

cook. She came over and went through my cook books and we went

shopping. This is what we made. It was a big hit. She loved it. I

liked it and my carnivorous DH liked it, too.

It is quick and oh, so easy.

Katie

 

3 cups uncooked farfalle (bow tie) pasta (6oz)

1/2 cup water

2 cup fresh or frozen green beans, cut into 2 inch pieces

1 Tbs olive oil

2 cups whole mushrooms, cut into quarters

1 medium zucchini, cut lengthwise into forths and then cut into inch

long pieces.

1 medium yellow onion cut into 1/4 wedges

2 cloves garlic, minced

2 Tbs fresh or 2 tsp dried oregano

1 Tbs fresh or 1 tsp dried basil

1/4 tsp thyme

3/4 salt

1 cup cherry tomatoes, cut into halves

1/2 cup shredded fresh parmesan cheese

 

Cook pasta according to package directions. When A Dente, drain and

cover to keep warm.

In small soucepan, bring the water to a boil. Add beans. Cook

uncovered 5 minutes and then another4 minutes, covered, until crisp

tender. Drain and cover to keep hot.

Heat oil in skillet to medium high. Saute garlic and onion until

they begin to brown, add zucchini, mushrooms and spices. Saute,

stiring fairly continually for about 7 minutes until all vegetables

are tender.

Stir in beans and tomatoes and heat until hot and tomatoes start to

wilt.

Pour over pasta and top with cheese. Serve immediately.

Serves 3.