Pasta primavera with sun-dried tomatoes

4 Servings

Ingredients

Quantity Ingredient
8 ounces Rotini, Twists or Spirals uncooked
1 tablespoon Olive or vegetable oil
2 Garlic cloves; minced
⅛ teaspoon Hot red pepper flakes
1 cup Tender fresh green beans cut into 1-inch pieces
2 smalls Zucchini; sliced
2 smalls Yellow squash; sliced
1 cup Thinly sliced carrot
1 medium Red onion; cut into eighths
¼ cup Chicken broth
¼ cup Lightly packed fresh basil chopped
½ cup Sun-dried tomatoes, chopped (oil-packed type)
¼ cup Grated Parmesan cheese
¼ 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; 10⅘ g Protein; 44.3 g Carbohydrates; 10.3 g Fat; 5 mg Cholesterol; 265 mg Sodium. Calories from Fat: 30%

Copyright National Pasta Association () (Reprinted with permission)

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