Pasta primavera with sun-dried tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Rotini, Twists or Spirals uncooked |
| 1 | tablespoon | Olive or vegetable oil |
| 2 | Garlic cloves; minced | |
| ⅛ | teaspoon | Hot red pepper flakes |
| 1 | cup | Tender fresh green beans cut into 1-inch pieces |
| 2 | smalls | Zucchini; sliced |
| 2 | smalls | Yellow squash; sliced |
| 1 | cup | Thinly sliced carrot |
| 1 | medium | Red onion; cut into eighths |
| ¼ | cup | Chicken broth |
| ¼ | cup | Lightly packed fresh basil chopped |
| ½ | cup | Sun-dried tomatoes, chopped (oil-packed type) |
| ¼ | cup | Grated Parmesan cheese |
| ¼ | cup | Chopped fresh parsley |
Directions
Prepare pasta according to package directions; drain.
In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add zucchini, squash, carrots and onion and stir-fry until tender-crisp, about 5 minutes. Add chicken broth and simmer 1 minute. In a large serving bowl, toss together pasta, vegetables, basil and sun-dried tomatoes. Garnish with Parmesan cheese and parsley and serve.
Each serving provides: 300 Calories; 10⅘ g Protein; 44.3 g Carbohydrates; 10.3 g Fat; 5 mg Cholesterol; 265 mg Sodium. Calories from Fat: 30%
Copyright National Pasta Association () (Reprinted with permission)