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Garden-Veggie Primavera

Yield 4 cups (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. 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.