PASTA: Zucchini, Chiles & Dried Tomatoes w/Shells

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* Exported from MasterCook II *

 

Zucchini, Chiles, and Sun-Dried Tomatoes w/Shells

 

Recipe By : 366 Delicious Ways to Cook Pasta w/Vegetables

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

1 medium zucchini (1/2 to 3/4 lb) -- cut into 1 " chunks

2 large mild chiles (Anaheim or California) -- cut

into 1 " chunks

1/2 cup slivered sun-dried tomatoes

1 clove garlic -- minced

1 tablespoon minced fresh cilantro

1/2 teaspoon dried oregano

salt and freshly ground black pepper

8 ounces medium shells

1 cup shredded Monterey Jack cheese

 

Heat the oil in a large skillet. Saute the zucchini and chiles over

medium-high heat, stirring often, until the zucchini begins to brown

and is tender. Add the tomatoes and garlic. Lower the heat and

continue to saute for 3 minutes. Add the cilantro, oregano and salt

and pepper to your taste.

 

Meanwhile, cook the shells according to package directions and drain,

keeping them slightly moist, and spoon them into a large serving

dish. Toss with the zucchini and chiles. Sprinkle with cheese and

serve.

 

Per serv: 434 cal, 20 g fat, 30 mg chol, 449 mg sod

 

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