Pasta Primavera With Sun-dried Tomatoes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Rotini, Twists or Spirals, uncooked
1 tbsp: Olive or vegetable oil,
2: Garlic cloves, minced
1/8 tsp: Hot red pepper flakes,
1 cup: Tender fresh green beans, cut into 1-inch pieces
2 small: Zucchini, sliced
2 small: Yellow squash, sliced
1 cup: Thinly sliced carrot,
1 medium: Red onion, cut into eighths
1/4 cup: Chicken broth,
1/4 cup: Lightly packed fresh basil, chopped
1/2 cup: Sun-dried tomatoes, chopped, (oil-packed type)
1/4 cup: Grated Parmesan cheese,
1/4 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; 10.8 g Protein; 44.3 g
Carbohydrates; 10.3 g Fat; 5 mg Cholesterol; 265 mg Sodium. Calories
from Fat: 30%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp
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%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp