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

How to Make It

Step 1

Chop sun-dried tomatoes; set aside.

Step 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.

Step 3

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

Step 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.

Step 5

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

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