Pasta Primavera With Sun-Dried Tomatoes

By á-3720

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

Ingredients

• 8 ounce(s) pasta, rotini, can also use twists or spirals
• 1 tablespoon oil, olive
• 2 clove(s) garlic, minced
• 1/8 teaspoon pepper, red flakes
• 1 cup(s) beans, green, fresh, cut into 1-inch pieces
• 2 small zucchini, sliced
• 2 small squash, summer (yellow), sliced
• 1 cup(s) carrot(s), thinly sliced
• 1 medium onion(s), red, cut into eighths
• 1/4 cup(s) broth, chicken
• 1/4 cup(s) basil, fresh, lightly packed, chopped
• 1/2 cup(s) tomato(es), sun-dried and oil-packed, chopped
• 1/4 cup(s) cheese, grated Parmesan
• 1/4 cup(s) parsley, fresh, chopped

Details

Servings 4
Preparation time 5mins
Cooking time 30mins

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