{"id":17422,"date":"2014-08-09T04:08:15","date_gmt":"2014-08-09T04:08:15","guid":{"rendered":""},"modified":"2014-08-09T04:08:15","modified_gmt":"2014-08-09T04:08:15","slug":"Marisa-Sung-s-Vegetable-Pasta","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17422","title":{"rendered":"Marisa Sung’s Vegetable Pasta"},"content":{"rendered":"

Ingredients:<\/strong>
\n 1 small zucchini, sliced
\n 1 small yellow squash, sliced
\n 2 plum tomatoes, sliced
\n 1 tablespoon fresh basil, coarsely chopped
\n 8 oz gluten free rice pasta
\n 1 cup fresh pre-diced onions
\n 2 tablespoons olive oil, divided
\n 1 teaspoon vegetable seasoning blend
\n 1 1\/2 cups diced tomatoes
\n 2 tablespoons grated Parmesan cheese <\/p>\n

Prep:<\/strong>
\n\u2022Bring water to a boil for pasta.
\n\u2022Slice zucchini and squash; cut tomatoes into 1-inch pieces. Chop basil.<\/p>\n

Steps:<\/strong>
\n1.Cook and drain pasta following package instructions.
\n2.Combine zucchini, squash, onions, 1 tablespoon olive oil, and vegetable seasoning; set aside.
\n3.Preheat large saut\u00e9 pan on medium-high 2-3 minutes. Place remaining 1 tablespoon oil in pan
\n4.Add vegetable mixture to same pan; cook and stir 3-4 minutes or until vegetables begin to soften and brown.
\n5.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.<\/p>\n