Garden-Veggie Primavera

recipe

Yield:

4 cups (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 175
Caloriesfromfat 25 %
Fat 4.9 g
Satfat 1.1 g
Monofat 2.8 g
Polyfat 0.6 g
Protein 6.4 g
Carbohydrate 26.4 g
Fiber 2.4 g
Cholesterol 2 mg
Iron 1.8 mg
Sodium 357 mg
Calcium 75 mg

Ingredients

1 tablespoon olive oil
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup broccoli florets
1/2 cup red bell pepper rings
1 garlic clove, minced
1/2 cup tomato juice
1/4 cup chopped fresh basil
1/2 cup frozen green peas
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups hot cooked farfalle (1 1/2 cups uncooked bow tie pasta)
2 tablespoons grated fresh Parmesan cheese

Preparation

Heat oil in a large nonstick skillet over medium heat until hot. Add carrot and next 4 ingredients (carrot through garlic); sauté 3 minutes. Stir in tomato juice and basil; simmer 3 minutes. Add peas, salt, and pepper; cook 2 minutes. Add pasta; toss well. Sprinkle with cheese.