Garden Vegetable Pasta Toss
What a summertime extravaganza! This recipe combines squash, leeks, carrots, green beans, and fresh herbs in one luscious side dish.
Ingredients
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4 ounces fusilli, fettuccine, or linguine, broken in half
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1/3 cup dry white wine
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1/4 teaspoon salt
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1 fresh red cayenne chili pepper, seeded and finely chopped (1/2 teaspoon), or 1/8 teaspoon ground red pepper
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Nonstick cooking spray
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3 medium carrots, cut into julienne strips (1-1/2 cups)
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1-1/2 cups green beans bias-sliced into 2-inch pieces
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2 medium leeks (8 ounces), cut into 1/2-inch-thick slices (2/3 cup)
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1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
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1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
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1 clove garlic, minced
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1 medium yellow summer squash, cut into julienne strips (1-1/2 cups)
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2 tablespoons water
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1/2 cup finely shredded Asiago or Parmesan cheese
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Fresh red cayenne chili peppers (optional)
Directions
1.
Cook pasta according to package directions. Meanwhile, combine wine, salt, and ground red pepper (if using); set aside. Lightly coat a wok with cooking spray. Preheat wok over medium heat. Add carrots, beans, leeks, basil, dill, and garlic. Stir-fry for 3 minutes.
2.
Add squash, fresh red pepper (if using), and water. Cover wok and cook for 5 to 6 minutes more or until vegetables are crisp-tender. Drain pasta; add to vegetables. Drizzle with wine mixture. Toss gently. Transfer to a serving platter. Sprinkle with Asiago or Parmesan cheese. Garnish with additional fresh red pepper, if desired. Makes 6 side-dish servings.
Nutrition information
Calories 170, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 7 mg, Sodium 226 mg, Carbohydrate 27 g, Fiber 3 g, Protein 8 g. Daily Values: Vitamin A 178%, Vitamin C 24%, Calcium 12%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Italian-Style Zucchini and Pasta
Fennel seed and crushed red pepper lend Italian flavor to this side dish.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
