Zucchini Pepper Basil Pasta Toss - cooking recipe

Ingredients

8 ounces dry pasta, farfalle, elbow mac, wagon wheels
1 tablespoon olive oil
3 small green zucchini, rinsed, sliced thin
1/2 red bell pepper, sliced into strips
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
fresh cracked black pepper (to taste)
3 tablespoons fresh basil, chopped
1/3 cup vegetable broth
1/4 cup grated parmesan cheese

Preparation

Cook pasta in plenty of boiling, salted water as directed.
Meanwhile, in large skillet, heat olive oil over medium-high heat.
Add zucchini, red pepper and garlic. Sprinkle with Italian seasoning, salt and pepper. Saute, letting all brown lightly.
Sprinkle basil evenly over skillet. (If necessary, reduce heat a bit, so that vegetables don't burn.).
Drain pasta, then add pasta to skillet with vegetables. Add vegetable broth. Cook and stir briefly.
Add Parmesan cheese.
Serve.