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Pasta Primavera

Diet.Chef's picture
Ingredients
  Chopped onion 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm)
  Fat free chicken broth 4 Tablespoon
  Tomato sauce 30 Ounce, no salt
  Honey 4 Tablespoon
  Crushed dried oregano 2 Teaspoon
  Crushed dried basil 2 Teaspoon
  White pepper 1 Pinch, optional
  Red pepper 1 Large
  Sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Yellow summer squash/Zucchini 1 1⁄2 Cup (24 tbs)
  Carrot 1 1⁄2 Cup (24 tbs)
  Small broccoli florets 1 1⁄2 Cup (24 tbs)
  Balsamic vinegar 3 Tablespoon
  Peas 3⁄4 Cup (12 tbs)
  Whole grain pasta 10 Ounce, cooked
  Chopped green onion 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
Directions

In medium saucepan, cook onion and garlic in 2 tablespoons broth 5-7 minutes or until softened, over medium high heat.
Add tomato sauce, honey, oregano, basil and white pepper.
Bring to a boil, reduce heat and simmer gently for 20 minutes.
In skillet or wok, combine red pepper, mushrooms, squash, carrots, broccoli and 2 tablespoons each balsamic vinegar and broth.
Stir-fry over high heat until crisp tender, about 10 minutes, add peas and stir-fry an additional 2 minutes.
Set aside.
Add 1 tablespoon balsamic vinegar to sauce and cook for 5 minutes.
Reserve 1 cup sauce to serve at the table, pour remaining sauce over cooked pasta and toss thoroughly.
Add stir-fried vegetables and toss again thoroughly.
Sprinkle green onion and parsley over top and serve immediately.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Braising
Dish: 
Noodle

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