Italian Pasta Toss

Italian Pasta Toss

-6oz bow tie pasta (about 3 cups) cooked according to package directions (12 minutes once water comes to a boil)

*2 plum tomatoes or 1 large tomato; seeded by coring the center and dice
*1/2 small yellow onion; small diced or chopped
*1 medium zucchini; using a “crinkle” cutter if you have one slice thinly
*1 yellow bell pepper; seeded and cut into thin strips
*2 large garlic cloves; pressed
*1 Tablespoon Olive Oil (Organic if possible)
*1/2 cup frozen petite green peas
*1 teaspoon Italian seasoning
*1 teaspoon table salt
*1/4 cup grated parmesan (key!)

Heat Olive Oil in “Stir-fry” style skillet on medium-high heat until oil pops! Reduce heat to medium. Press garlic cloves into oil. Quickly stir so they don’t burn *hold pan off heat if needed for this step. Add onion, zucchini, bell pepper, and peas. Add Italian seasoning and salt. Stir-fry for 5 minutes. Add tomatoes. Turn heat back up to medium-high. Cover with lid to steam. Occasionally stirring for another 5 minutes.

Stir in cooked and drained bow tie pasta. Add grated parmesan. Stir to combine. Take off heat and serve immediately. Gorgeous summer colors. Light fresh flavor. One of Rosanna’s favorites. 4 stars!

Fire Roasted Tomato Soup

Fire Roasted Tomato Rice Soup

3 Tablespoons butter
1 yellow onion; finely chopped
1 garlic clove; pressed
2/3 cups rice
1 teaspoon salt
½ teaspoon pepper
1 can “Fire Roasted” tomatoes; with juice
1 (8oz) can tomato sauce
3 cups chicken broth
2 cups milk

Melt butter in stockpot. Add onion and garlic. Cook 3 minutes on medium-high heat. Add rice, salt and pepper. Coat rice with butter, stirring often for another 1-2 minutes. Add tomatoes, tomato sauce, and chicken broth. Bring to a boil; stirring constantly for about 15 minutes. Reduce heat and simmer for 30 minutes, uncovered. Stir in milk and cook until soup is hot, up to another 15-30 minutes. Excellent with grilled cheese sandwiches. Serves 4-6.