Pasta Primavera With Sun-Dried Tomatoes

By tcasteel2000

Ingredients

• 8 ounces rotini twists or spiral pasta, whole-wheat if possible
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/8 teaspoon red pepper flakes
• 1 cup fresh green beans, cut into 1-inch pieces
• 2 small zucchini, sliced
• 2 small squash, sliced
• 1 cup organic carrots, thinly sliced
• 1 medium red onion, cut into eights
• 1/4 cup chicken broth (go for broth in cardboard containers instead of cans)
• 1/4 cup fresh basil, lightly packed, chopped
• 1/2 cup oil-packed sun-dried tomatoes, chopped
• 1/4 cup Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped

Details

Servings 4
Adapted from jillianmichaels.com

Preparation

Step 1

Prepare pasta according to package directions; drain.
In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add green beans, 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.
Makes 4 servings
Prep Time: 5 mins
Cook Time: 25 mins
Total time: 30 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 300
Total Fat: 10.3 g
Cholesterol: 5 mg
Sodium: 265 mg
Total Carbohydrate: 44.3 g
Protein: 10.8 g