1 small zucchini, sliced
1 small yellow squash, sliced
2 plum tomatoes, sliced
1 tablespoon fresh basil, coarsely chopped
8 oz gluten free rice pasta
1 cup fresh pre-diced onions
2 tablespoons olive oil, divided
1 teaspoon vegetable seasoning blend
1 1/2 cups diced tomatoes
2 tablespoons grated Parmesan cheese
•Bring water to a boil for pasta.
•Slice zucchini and squash; cut tomatoes into 1-inch pieces. Chop basil.
1.Cook and drain pasta following package instructions.
2.Combine zucchini, squash, onions, 1 tablespoon olive oil, and vegetable seasoning; set aside.
3.Preheat large sauté pan on medium-high 2-3 minutes. Place remaining 1 tablespoon oil in pan
4.Add vegetable mixture to same pan; cook and stir 3-4 minutes or until vegetables begin to soften and brown.
5.Reduce heat to low; stir in tomatoes, pasta, and diced tomatoes, then cover; simmer 1-2 minutes or until thoroughly heated. Sprinkle with basil and cheese; serve.