Garden Vegetables with Pasta

• 1 Reynolds® Oven Bag, Large Size


• 1 tablespoon flour


• 1/3 cup Italian salad dressing


• 2 cloves garlic, chopped


• 2 large tomatoes, cut in chunks


• 1 medium yellow squash, sliced


• 1 medium zucchini, sliced


• Hot cooked pasta


• Shredded Parmesan cheese

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

ADD salad dressing and garlic to oven bag.Squeeze oven bag to blend in flour.Add tomatoes, yellow squash and zucchini to oven bag. Turn oven bag to coat ingredients with sauce.Arrange ingredients in an even layer in oven bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE 30 to 35 minutes until vegetables are crisp-tender.

SERVE over hot pasta.Sprinkle with Parmesan cheese.

THE REYNOLDS KITCHENS TIP: Substitute 3 tablespoons red wine vinegar, 2 tablespoons olive oil and 1 envelope (.7 oz.) dry Italian salad dressing mix for the bottled Italian salad dressing.