Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Bow Tie Garden Medley




Source of Recipe


gilly






List of Ingredients



• 1 (10 ounce) package Hodgson Mill whole wheat bow tie pasta
  
• 1 pound zucchini, cut lengthwise then 1/2 inch slices
  
• 1 pound yellow summer squash, cut lengthwise then 1/2 inch slices
  
• 1 to 2 cloves garlic, minced
  
• 1 tablespoon olive oil
  
• 1 teaspoon lemon pepper
  
• 2 tablespoons fresh chives, chopped
  
• 1/2 cup fresh basil, chopped
  
• 2 cups fresh tomatoes, diced
  
• 1/4 cup fresh grated parmesan cheese
  






Instructions



1. Cook pasta according to package directions. Drain, but do not rinse. Cover and keep warm.
   
2. In a large non stick skillet, sauté zucchini, summer squash and garlic in olive oil until soft about 8 minutes. Add lemon pepper, chives, basil and tomatoes. Simmer 3 minutes or until heated through. Serve vegetables on hot pasta. Top with parmesan cheese.