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Pasta Primavera Piquante

Source of Recipe

Recipe du Jour - e-mail
Pasta Primavera Piquante
Yield: 6 servings.

1 tablespoon olive oil or vegetable oil
2 cloves garlic -- minced
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup chopped onion
3 cups fresh broccoli florets
3 cups sliced fresh mushrooms (about 8 oz.)
3/4 cup reduced-calorie Italian salad dressing
2 tablespoons balsamic vinegar...OR....2 tablespoons red wine vinegar
12 ounces angel hair pasta -- uncooked
Salt and ground black pepper -- to taste
Grated Parmesan cheese (optional)

In large skillet or wok over medium-high heat, heat oil; add garlic. Cook 1 minute, stirring constantly; do not brown. Add peppers and onion; cook 1 minute. Add broccoli and mushrooms; cook, stirring frequently, 3 minutes or until crisp-tender. Stir in salad dressing and vinegar; remove from heat.

Meanwhile, cook pasta according to package directions. Toss vegetable mixture and hot pasta until well blended; season to taste. Sprinkle with cheese, if desired.

Per Serving: 301 Calories; 6g Fat (19.0% calories from fat); 10g Protein; 52g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 253mg Sodium. ++++ Exchanges: 3 Grain(Starch); 1 1/2 Vegetable;1 1/2 Fat