Garden Vegetable Pasta Toss

What a summertime extravaganza! This recipe combines squash, leeks, carrots, green beans, and fresh herbs in one luscious side dish.


Garden Vegetable Pasta Toss


by 1  person


read comments


add your rating
add a comment

Total Time: 30 mins
Servings: Makes 6 side-dish servings.
See More Better Homes and Gardens Recipes
Ingredients
 
savings in
 
  • 4  ounces  fusilli, fettuccine, or linguine, broken in halfOn Sale
  • 1/3  cup  dry white wineOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1    fresh red cayenne chili pepper, seeded and finely chopped (1/2 teaspoon), or 1/8 teaspoon ground red pepperOn Sale
  •     Nonstick cooking sprayOn Sale
  • 3    medium carrots, cut into julienne strips (1-1/2 cups)On Sale
  • 1-1/2  cups  green beans bias-sliced into 2-inch piecesOn Sale
  • 2    medium leeks (8 ounces), cut into 1/2-inch-thick slices (2/3 cup)On Sale
  • 1  tablespoon  snipped fresh basil or 1/2 teaspoon dried basil, crushedOn Sale
  • 1  tablespoon  snipped fresh dill or 1/2 teaspoon dried dillweedOn Sale
  • 1    clove garlic, mincedOn Sale
  • 1    medium yellow summer squash, cut into julienne strips (1-1/2 cups)On Sale
  • 2  tablespoons  waterOn Sale
  • 1/2  cup  finely shredded Asiago or Parmesan cheeseOn Sale
  •     Fresh red cayenne chili peppers (optional)On Sale

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
Add Your Review

Recommended Recipe:
Italian-Style Zucchini and Pasta
Italian-Style Zucchini and Pasta

Fennel seed and crushed red pepper lend Italian flavor to this side dish.

See Recipe