I love summer ~ and all the fresh vegetables!
The other day, I came home from the farmers’ market with bags of vegetables to stir fry for a quick, tasty dish. It’s healthy, colorful and tasty too!
If you’ve never tried Kraft Zesty Italian Dressing, you’re in for a surprise. It’s tart, tangy; has a bit of a bite. It’s gold in color, with plenty of colorful specks, and is a little chunky. I really really like it and use it as a salad dressing or marinade quite often; it’s great on fish ~ and it’s perfect for this veggie dish!
8 ounces fettuccine
2 tablespoons olive oil
8 ounces mushrooms, sliced
1 onion, chopped
3 garlic cloves, minced
2 tomatoes, peeled and cut into chunks
2 zucchini, cut into bite-size pieces
1 yellow squash, cut into bit-size pieces
¼ pound snow peas
1 teaspoon basil leaves
Salt and seasoned pepper, to taste
1/3 to ½ cup Zesty Italian salad dressing
½ cup Parmesan cheese
Prepare fettuccine per package directions. Drain and set aside.
Heat oil in medium-hot skillet.
Add mushrooms, sauté until water is released.
Add onions and garlic, sauté until almost transparent.
Add remaining vegetables and sauté until desired tenderness.
Stir in basil, salt and pepper, and dressing.
Add cooked fettuccine and toss to blend.
Remove to serving dish.
Sprinkle with Parmesan.
Are you eating your fresh veggies this summer?
Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking. Tuesday is tip day and Friday is the day for great, easy recipes for you!