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    Pasta Primavera with Sun-Dried Tomatoes


    Source of Recipe


    Internet

    List of Ingredients




    8 oz. Rotini, Twists or Spirals, uncooked
    1 tbsp. olive or vegetable oil
    2 cloves garlic, minced
    1/8 tsp. hot red pepper flakes
    1 cup tender fresh green beans, cut into 1-inch pieces
    2 small zucchini, sliced
    2 small yellow squash, sliced
    1 cup thinly sliced carrot
    1 medium red onion, cut into eighths
    1/4 cup chicken broth
    1/4 cup lightly packed fresh basil leaves, chopped
    1/2 cup oil-packed sun-dried tomatoes, chopped
    1/4 cup grated Parmesan cheese
    1/4 cup chopped fresh parsley

    Recipe



    Prepare pasta according to package directions; drain.

    In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add zucchini, squash, carrots and onion and stir-fry until tender-crisp, about 5 minutes.

    Add chicken broth and simmer 1 minute.

    In a large serving bowl, toss together pasta, vegetables, basil and sun-dried tomatoes. Garnish with Parmesan cheese and parsley and serve.

    Servings: 4

 

 

 


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