Pasta Primavera With Sun-Dried Tomatoes Recipe
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Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
8 ounces Rotini, Twists or Spirals -- uncooked
1 tablespoon Olive or vegetable oil
2 cloves Garlic; minced
1/8 teaspoon Hot red pepper flakes
1 cup Tender fresh green beans -- cut into 1-inch pieces
2 small Zucchini; sliced
2 small Yellow squash; sliced
1 cup Thinly sliced carrot
1 medium Red onion; cut into eighths
1/4 cup Chicken broth
1/4 cup Lightly packed fresh basil -- chopped
1/2 cup Sun-dried tomatoes, chopped (oil-packed type)
1/4 cup Grated Parmesan cheese
1/4 cup Chopped fresh parsley
Directions:
Prepare pasta according to package directions; drain.
In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add zucchini, squash, carrots and onion and stir-fry until tender-crisp, about 5 minutes. Add chicken broth and simmer 1 minute. In a large serving bowl, toss together pasta, vegetables, basil and sun-dried tomatoes. Garnish with Parmesan cheese and parsley and serve.
Each serving provides: 300 Calories; 10.8 g Protein; 44.3 g Carbohydrates; 10.3 g Fat; 5 mg Cholesterol; 265 mg Sodium. Calories from Fat: 30%
This recipe from CDKitchen for Pasta Primavera With Sun-Dried Tomatoes serves/makes 4
Recipe ID: 54212
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