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Egg Noodles And Vegetables With Pesto

Chef.at.Home's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Egg

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