Pasta with Veggies. Good healthy quick weeknight supper. Omitted the celery; substituted a can of Muir Glen for the juice; and did not skimp on the fresh basil and garlic
Garden-Veggie Primavera
Yield: 4 cups (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 175
- Calories from fat: 25%
- Fat: 4.9g
- Saturated fat: 1.1g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.6g
- Protein: 6.4g
- Carbohydrate: 26.4g
- Fiber: 2.4g
- Cholesterol: 2mg
- Iron: 1.8mg
- Sodium: 357mg
- Calcium: 75mg
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.
Garden-Veggie Primavera Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American, Italian
- MAIN INGREDIENT: Pasta, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless
- COOKING METHOD: Wok/Stir-Fry
- OCCASION: Spring, Easter, July 4th, Labor Day, Memorial Day, Mother's Day
- PUBLICATION: Cooking Light
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Veggie Potato Salad
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Herb Garden Salad
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