Garden-Veggie Primavera

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Yield
4 cups (serving size: 1 cup)
October 1997
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

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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