Pasta Primavera with Provolone

From Weight Watchers New Complete Cookbook



Ingredients:
1 tsp olive oil
2 onions, finely chopped
1 garlic clove, minced
1 green or red bell pepper, seeded and diced
1 medium zucchini, diced
1 cup coarsely chopped plum tomatoes
1/2 cup chicken broth
1/4 tsp salt
2 tbsp fresh parsley, chopped
1/4 tsp dried oregano
1/4 tsp crushed red pepper flakes
3 cups cooked short-cut pasta (penne, shells, etc)
1/3 cup shredded provolone cheese
1 tbsp grated Parmesan cheese

Directions:
1. In a large nonstick skillet over medium heat, heat the oil. Saute the onions, garlic, bell pepper, and zucchini until the onions are golden, about 5 minutes.

2. Stir in the tomatoes, broth, salt, parsley, oregano, and red pepper. Bring to a boil. Reduce the heat and simmer until thickened, about 10 minutes. Pour over the pasta, then stir in the provolone and Parmesan.

Serves 4. POINTS Value per serving: 5

Comments:
This was very good. I used the garlic olive oil I'm so crazy about again. Good mix of colors and flavors. The zucchini, pepper, onions, and tomato were all finds at the local farmer's market and we got the provolone from a local dairy store. Yay locally grown food! A very easy dish to make, good to eat, and will make a bunch of leftovers unless you halve the recipe!