This is a great, healthy, vegetable garden dish we love!
Zucchini, Mushroom and Pasta Skillet – From the Worthingham Family
1 medium onion, chopped
2 medium zucchini, sliced
8 oz fresh mushrooms, sliced
2 garlic cloves, minced
3-4 servings, dried bow-tie pasta (or, we again use whole wheat)
Spaghetti sauce of your choice (we used homemade)
Mozzarella cheese, to taste
Saute onions, mushrooms and garlic until onions are clear. Add zucchini and cook until it is crisp-tender. Drain excess water from the skillet.
Add mozzarella cheese and allow to melt.
Meanwhile, cook pasta according to package directions.
Drain pasta and add 1 jar spaghetti sauce to pasta.
Serve pasta topped with veggie mix.
I often make this recipe as three separate pieces… pasta, veggies and cheese, and let each of us assemble our own. In addition, I also will marinade a chicken breast in Italian salad dressing and then cook it up in strips or cubes and add to this delicious goodness.