Ingredients:
2 tablespoons olive oil
1 cup chopped yellow onions
2 -3 garlic cloves, minced
1 cup chopped red bell peppers
1 large zucchini, unpeeled and sliced
2 tomatoes, seeded, chopped, and drained
1/2 cup chicken broth or 1/2 cup vegetable broth
1/4 cup chopped parsley
1/4 cup chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
salt
fresh ground pepper
6 ounces rotini pasta or 6 ounces other pastas, cooked and drained
3 tablespoons butter or 3 tablespoons margarine
1 cup coarse dry breadcrumbs
1/4 cup fresh grated parmesan cheese
Directions:
Add oil to a big skillet over medium heat; let the oil get heated.
Add in onion, garlic, bell pepper, and zucchini; stir/saute for 5 minutes or until vegetables are tender.
Add in tomatoes, broth, herbs, salt, and pepper; stir/saute for 5 more minutes.
Transfer cooked/drained pasta to a 2 quart casserole dish lightly coated with non-stick cooking spray.
Add vegetable sauce; stir to mix well; set aside.
In a small skillet, melt butter over medium heat.
Add in breadcrumbs and cheese; toss until coated.
Sprinkle crumb topping over vegetable/noodle mixture.
Bake, uncovered, in a 350F oven until bubbly and flavors are blended–about 20-30 minutes.
Servings: 4-6
Time preparation: 30 min.
Time total: 70 min.