Pasta Primavera

By Melzie

Ingredients

• 12 oz linguine or spaghetti
• 1 TB olive oil
• 3 cloves garlic, minced
• 1 ½ c small broccoli florets
• 1 ½ c zucchini julienne strips
• 1 c carrot julienne strips
• 1 sweet red pepper cut into thin 1“ long strips
• ¼ dry white wine or nonalcoholic white wine
• 1 tsp dried thyme
• ¼ tsp ground black pepper
• ½ c finely shredded fresh Parmesan cheese (optional)
• ¼ c snipped and loosely packaged fresh Italian parsley (optional)

Details

Servings 6

Preparation

Step 1

Cook pasta according to the directions on package. Drain and set aside. If necessary cover to keep warm.

Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray. Add the oil and heat over medium high heat. Add the garlic. Cook and stir for 30 seconds. Then add the broccoli, zucchini, carrots, and red pepper. Cook and stir for 3 – 5 minutes or until crisp-tender.

Stir in wine, thyme, and pepper. Reduce heat to medium. Cover and cook for 1 minute more.

Transfer the vegetable mixture to a large bowl. Add the hot pasta. If desired sprinkle with cheese and parsley. Gently toss until well mixed. Serve immediately.

Calories: 297, Fat 6.