Friday, September 14, 2012

Pasta Parmesan

My mom made this for me one night and I loved it so I had to have the recipe!  Of course, I had to share it too!  It's a great summer/fall casserole to utilize some of the abundance of vegetables you may have from your garden.


1 lb. twist pasta
1/4 cup olive oil
3 cups zucchini, sliced
2 cups mushrooms, sliced
1 cup onions, julienned
2 tablespoons garlic, minced
1 tablespoon oregano
1 tablespoon basil
1-1/2 cups shredded mozzarella cheese
1-1/2 cups shredded swiss cheese
salt & pepper to taste


Cook pasta according to package direction (don't over cook).  Meanwhile, heat olive oil in a large skillet and saute zucchini, mushrooms, onions, garlic and spices.  Cook for 6 minutes.  Toss in hot pasta.  Mix well, place pasta and vegetables in casserole dish.  Top with cheeses.  Place in hot oven (425 degrees) until cheese is brown on top.  Serve immediately.

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