Egg Noodles And Vegetables With Pesto
|Enriched fine egg noodles||16 Ounce (1 Package)|
|Olive oil||5 Tablespoon (Divided)|
|Garlic||10 Clove (50 gm)|
|Lightly packed basil||3 Cup (48 tbs) (Fresh Ones)|
|Lightly packed spinach leaves||3 Cup (48 tbs) (Fresh Ones)|
|Bottled fat free italian salad dressing||1⁄2 Cup (8 tbs)|
|Broccoli florets||4 Cup (64 tbs)|
|Cauliflower florets||4 Cup (64 tbs)|
|Onions||2 Large, cut into strips|
|Sliced mushrooms||2 Cup (32 tbs)|
|Red pepper flakes||1⁄2 Teaspoon|
|Cherry tomatoes||2 Pint, cut into halves|
|Shredded asiago cheese||1⁄2 Cup (8 tbs)|
1. Cook noodles according to package directions, taking care not to overcook. Drain; place in large bowl. Toss with 1 tablespoon oil.
2. To make pesto, place garlic in food processor; process briefly until chopped. Add basil; process using on/off pulsing action until finely chopped. Transfer to medium bowl. Process spinach until finely chopped. Add 3 tablespoons oil and salad dressing; process briefly to blend. Add to basil mixture in bowl.
3. Heat remaining 1 tablespoon oil inlarge nonstick skillet or wok over medium heat until hot. Add broccoli, cauliflower and onions. Cover and cook 5 minutes, stirring occasionally. Add mushrooms and pepper; cook, uncovered, 5 minutes or until vegetables are crisp-tender. Add vegetable mixture, tomatoes and pesto to noodles; toss until well blended. Serve with cheese. Garnish with fresh basil, if desired.