Garden Vegetable Pasta Toss
From: Better Homes and GardensWhat a summertime extravaganza! This recipe combines squash, leeks, carrots, green beans, and fresh herbs in one luscious side dish.
Servings: Makes 6 side-dish servings.
Total: 30 mins
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Ingredients
4 ounces fusilli, fettuccine, or linguine, broken in half
1/3 cup dry white wine
1/4 teaspoon salt
1 fresh red cayenne chili pepper, seeded and finely chopped (1/2 teaspoon), or 1/8 teaspoon ground red pepper
Nonstick cooking spray
3 medium carrots, cut into julienne strips (1-1/2 cups)
1-1/2 cups green beans bias-sliced into 2-inch pieces
2 medium leeks (8 ounces), cut into 1/2-inch-thick slices (2/3 cup)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
1 clove garlic, minced
1 medium yellow summer squash, cut into julienne strips (1-1/2 cups)
2 tablespoons water
1/2 cup finely shredded Asiago or Parmesan cheese
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
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