Name: Garden-Veggie Primavera
Yield: 4 cups (serving size: 1 cup)
Ingredients: 1 tablespoon olive oil; ½ cup sliced carrot; ½ cup sliced celery; ½ cup broccoli florets; ½ cup red bell pepper rings; 1 garlic clove, minced; ½ cup tomato juice; ¼ cup chopped fresh basil; ½ cup frozen green peas; ¼ teaspoon salt; ⅛ teaspoon pepper; 2 cups hot cooked farfalle (1 1/2 uncooked bow tie pasta); 2 tablespoons grated fresh Parmesan cheese

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.

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Garden-Veggie Primavera

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