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Sun-Dried Tomato-Vegetable Pasta

Yield 4 servings (serving size: 1 cup pasta, 1 cup vegetable mixture, and 1 teaspoon pine nuts)

Ingredients

  • 1 (3-ounce) package sun-dried tomatoes, packed without oil
  • 2 garlic cloves, peeled
  • 1/2 cup fresh basil leaves
  • 3 tablespoons grated Romano cheese
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons olive oil
  • 1 (12-ounce) package ready-to-eat broccoli, carrots, and cauliflower, coarsely chopped
  • Vegetable cooking spray
  • 2 tablespoons chopped shallots
  • 1/2 cup low-salt chicken broth
  • 1 (14.5-ounce) can whole tomatoes, undrained and chopped
  • 4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
  • 4 teaspoons pine nuts, toasted

Nutrition Information

  • calories 378
  • caloriesfromfat 17 %
  • fat 7 g
  • satfat 1.7 g
  • monofat 2.6 g
  • polyfat 1.6 g
  • protein 15.4 g
  • carbohydrate 66.2 g
  • fiber 2.3 g
  • cholesterol 6 mg
  • iron 3.4 mg
  • sodium 879 mg
  • calcium 131 mg

How to Make It

  1. Chop sun-dried tomatoes; set aside.

  2. Drop garlic through food chute with food processor on, and process until minced. Add basil; process until minced. Add cheese and pepper; process until blended. With the food processor on, slowly pour olive oil through food chute; process until well-blended. Set pesto aside.

  3. Steam mixed vegetables, covered, 4 minutes or until crisp-tender. Set steamed vegetables aside.

  4. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add sun-dried tomatoes and shallots; sauté 3 minutes. Stir in broth and canned tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in pesto and steamed vegetables.

  5. Spoon pasta onto individual plates, and top with vegetable mixture; sprinkle with pine nuts.