Recipe - Parmesan-Basil Cream Sauce - Great Chefs

One half pack (16 oz.) farfalle (bow tie)
pasta
1 tablespoon Vegetable oil
1 small Onion, chopped (One fourth cup)
1 Clove garlic, finely chopped
1 md Zucchini or yellow summer
squash, cut or sliced up (2 cups)
1 cn (14 One half oz.) Italianstyle
stewed tomatoes, undrained
2 tablespoon Chopped fresh or 1 tsp.dried
basil leaves
1/3 cup Plus 2 tablespoon finely shredded
Parmesan cheese

Cook and drain pasta as directed on package.

While pasta is cooking, heat oil in 12 inch skillet over high heat. Add
onion and garlic; stirfry 1 minute. Add zucchini; stirfry 1 minute.

Stir in tomatoes and basil. Heat to boiling; reduce heat to medium. Cook
about 2 minutes, stirring occasionally, until vegetables are crisptender.

Stir in 1/3 cup of the cheese; cook and stir until hot. Serve immediately
over pasta. Sprinkle with remaining 2 tablespoons cheese. Serves 4 Typed
in MMFormat by cjhartlin@msn.com Source: Betty Crocker
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on May 5, 1998