Recipe By: David Mathews
Serving Size: 6
Preparation Time: 1hr
6 ounces (2 ½ cups) bow-tie pasta
1 tablespoon olive oil
1 large onion, thinly sliced
4 cups thinly sliced zucchini
1 teaspoon minced garlic
2 large roasted red peppers, thinly sliced
1/4 cup chopped fresh basil
1 cup chicken broth
1 teaspoon cornstarch
1 large tomato, diced
2 cups fresh spinach, chopped
salt and freshly ground pepper to taste
1. In a large saucepan, cook pasta in boiling salted water until al dente. Drain well and set aside.
2. In a large skillet, heat oil. Add onion and cook over medium heat until lightly brown. Remove from pan and set aside.
3. Add zucchini and cook until lightly brown. Add garlic, peppers, and basil.
4. Combine chicken broth and cornstarch in a cup. Add to skillet and bring to a boil.
5. Add tomato, spinach, reserved onions and pasta to skillet. Heat through. Season with salt and pepper. Stir to mix.
