A new way to use the plentiful zucchini from your garden.
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4 ounces (1 1/2 cups) uncooked dried bow tie pasta
1/4 cup Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
1 medium zucchini, cut into 1/2-inch pieces
1 small eggplant, cut into 1/2-inch pieces
1 medium (1 cup) red onion, cut into eighths
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
8 (3/4-ounce) slices Land O Lakes® Provolone Cheese chopped
Cook pasta according to package directions. Drain; set aside.
Melt butter in 10-inch skillet until sizzling; stir in garlic. Stir in all remaining ingredients except pasta and cheese. Cook over medium heat, stirring occasionally, 4-6 minutes or until vegetables are crisply tender.
Stir in pasta. Continue cooking, stirring occasionally, 2-3 minutes or until heated through. Stir in cheese. Serve immediately.
Explore reviews fromour online community
this recipe is fantastic.
however, the traditional recipe on the book calls for mozzarella cheese
so much yummier
I made this recipe, it was so good....really liked the combination. I used zucchini and yellow squash in stead of eggplant. I could not find a nice eggplant...so I used the squash...Turned out great...Thanks you the recipe.!!!