Vegetable Pasta Formaggio

Vegetable Pasta Formaggio

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Eddie Szczerba


Hey! There's no pasta in my bowl!!!??


★★★★★ 1 vote

As much as you can eat!
20 Min
20 Min


  • 1 large
    zucchini squash
  • 1 large
    yellow squash
  • 1 ea. medium
    red bell pepper& green bell pepper
  • 1 medium
  • 3 clove
    garlic sliced
  • 1/4 c
    asiago cheese, grated
  • 1/4 c
    parmigiano-reggiano, grated
  • 1/4 c
    parsley, italian
  • 1/2 tsp
    salt and pepper
  • 4 Tbsp
    olive oil, extra virgin

How to Make Vegetable Pasta Formaggio


  1. Julienne the vegetables using a mandolin if you have one otherwise by hand in long spaghetti like strips.
    Slice the shallot the same way,thin strips.
  2. In a large non- stick skillet,sauté the shallot in two tbsp.of the oil until tender, then add the garlic and lightly brown. Remove from the skillet using a slotted spoon.(I like to pre-heat my pan before making this dish,food won't stick. Hot pan,cold oil, food won't stick!)
    Add the peppers first,sauté until tender.
    Now add the squash and let it cook,undisturbed for a few minutes then turn it gently using a pair of tongs if you wish.Add the parsley and cheeses,reserving some for garnishing. Drizzle with the remaining oil and serve! Enjoy! :)
  3. Note: If you wish you also can add some diced fresh plum tomatoes and basil but only at the end to avoid adding to much liquid to the dish.

Printable Recipe Card

About Vegetable Pasta Formaggio

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Hashtag: #easy

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