Ingredients
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1 lb spaghetti or 1 lb fettuccine
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2 tomatoes, diced
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1 green pepper, seeded and diced
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1 red pepper, seeded and diced
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2 zucchini, diced
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3 celery ribs, cut in 1/4 inch slices
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2 carrots, cut in 1/4 inch slices
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6 ounces sliced black olives, drained
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1/4 cup olive oil
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3 tablespoons parmesan cheese
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2 teaspoons minced garlic
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1 teaspoon basil
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salt and pepper
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shredded mozzarella cheese
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1 1/2 cups cooked chicken, chopped
Instructions
- In a large pot, cook pasta covered in boiling water, for 8 minutes or until limp. Set noodles aside in a colander to allow water to drain.
- Lightly steam all of the vegetables just until they are starting to become tender. Remove them from the heat and let them cool a bit. Place all vegetables in a medium bowl and toss lightly.
- In a separate small bowl, add the oil, cheese, garlic, basil, salt and pepper. Mix well.
- Add the oil mixture to the vegetables and toss gently until vegetables are well coated with the oil mixture.
- To serve, place pasta on each individual plate, and top with the vegetables. Sprinkle the top with shredded mozzarella. Serve either slightly warm, or if you prefer a refreshing cool meal then let the vegetables and pasta cool completely.