Pasta primavera with sun-dried tomatoes
Last updated 6/12/2012 12:48:37 AM. Recipe ID 9748. Report a problem with this recipe.
Title: Pasta primavera with sun-dried tomatoes
Categories: Pasta, Meatless
Yield: 4 Servings
8 oz Rotini, Twists or Spirals
1 tb Olive or vegetable oil
2 Garlic cloves; minced
1/8 ts Hot red pepper flakes
1 c Tender fresh green beans
-- cut into 1-inch pieces
2 sm Zucchini; sliced
2 sm Yellow squash; sliced
1 c Thinly sliced carrot
1 md Red onion; cut into eighths
1/4 c Chicken broth
1/4 c Lightly packed fresh basil
1/2 c Sun-dried tomatoes, chopped
-- (oil-packed type)
1/4 c Grated Parmesan cheese
1/4 c Chopped fresh parsley
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; 10.8 g Protein; 44.3 g
Carbohydrates; 10.3 g Fat; 5 mg Cholesterol; 265 mg Sodium. Calories
from Fat: 30%
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