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Egg Noodles And Vegetables With Pesto

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<p><a href="http://www.flickr.com/photos/bigberto/3743993081/">Image Credit</a></p>
Ingredients
  Egg noodles 16 Ounce (1 Package)
  Olive oil 5 Tablespoon, divided
  Garlic 10 Clove (50 gm)
  Basil leaves 3 Cup (48 tbs), lightly packed
  Spinach 3 Cup (48 tbs), lightly packed
  Nonfat 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
  Mushrooms 2 Cup (32 tbs), sliced
  Red pepper flakes 1⁄2 Teaspoon
  Cherry tomatoes 2 Pint, cut in halves
  Shredded asiago cheese 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Follow package instructions to cook noodles and drain well.
2) In a large bowl, put the drained noodles and stir with 1 tablespoon oil.

MAKING
3) To prepare pesto, briefly process garlic in a food processor until chopped.
4) Add in basil and chop finely by processing using on/off pulsing action and then place on a medium bowl.
5) Chop spinach finely in the processor and then add in salad dressing and 3 tablespoons of olive oil, processing briefly to mix well.
6) Mix this with the basil mixture.
7) In a large nonstick skillet or wok, allow the remaining 1 tablespoon oil to be heated over medium heat.
8) Stir in broccoli, cauliflower and onions and cook, covered for 5 minutes, stirring only when needed.
9) Uncover and cook the mixture for 5 minutes, after adding in mushrooms and red pepper flakes, until vegetables are crisp-soft.

FINALIZING
10) To the cooked noodles, add vegetable mixture, tomatoes and pesto and stir well to blend.

SERVING
11) Top with cheese and serve after garnishing with fresh basil.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Broccoli
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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