2 1/2 cups uncooked dried bow tie (farfalle) pasta
1 tablespoon Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
2 medium (3 cups) zucchini, sliced
1 medium (1 cup) red bell pepper, cut into strips
1 small (1/2 cup) onion, chopped
2 tablespoons chopped fresh basil leaves*
1/2 cup Alpine Lace® Deli Reduced Fat Mozzarella Cheese, shredded
*Substitute 2 teaspoons dried basil leaves.
Cook pasta according to package directions. Drain.
Melt butter in 10-inch skillet until sizzling; stir in garlic. Stir in all remaining ingredients exceptcooked pasta and cheese. Cook over medium heat, stirring occasionally, 4-6 minutes or until vegetables are crisply tender.
Stir in cooked pasta. Continue cooking, stirring occasionally, 2-3 minutes or until heated through. Stir in cheese. Salt and pepper to taste.