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Pasta primavera

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Ingredients/Components

plus 1 Tbsp - 2 Tbsp
plus 2 Tbsp - 2 Tbsp
honey - 4 Tbsp
chopped onion - 1 c
chopped fresh parsley - 2 Tbsp
chopped green onions - 1/4 c
pinch of white pepper - 1 item
sliced mushrooms
small broccoli florets
peas - 3/4 c
chopped garlic cloves - 4 item
crushed dried basil - 2 tsp
crushed dried oregano - 2 tsp
no salt tomato sauce - 2 (15
large red pepper, cut in 1-inch strips - 1 item
yellow summer squash or zucchini, cut in thin sticks 1 1/2-inches long
carrots, cut in very thin sticks 1 1/2-inches long
whole grain cooked pasta - 10 oz

How to make pasta primavera:

In medium saucepan, cook onion and garlic in 2 tablespoons broth 5 to 7 minutes or until softened. Add tomato sauce, honey, oregano, basil and white pepper. Bring to a boil. Reduce heat and simmer gently for 20 minutes. In a 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 cook for 2 more minutes. Set aside. Add 1 tablespoon balsamic vinegar to sauce and cook for 5 minutes. Reserve 1 cup sauce to serve at table. Pour remaining sauce over cooked pasta and toss thoroughly. Add stir-fried vegetables and toss again. Sprinkle green onion and parsley over top.

Recipe categories: < 15 mins, Pasta, Pasta, rice and grains.

Rating:

3.9

Average rating: 3.9, total votes: 9

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