Fresh Garden Vegetables and Herbs with B
Source of Recipe
www.yankeemagazine.com
* Exported from MasterCook *
Fresh Garden Vegetables and Herbs with Bowtie Pasta
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound bowtie pasta
6 cloves garlic -- chopped
1/4 cup extra-virgin olive oil
1/2 cup diced green pepper
1/2 cup diced red pepper
1/2 cup broccoli florets
1/2 cup diced summer squash
1/2 cup diced zucchini
1 cup diced onion
1 cup diced tomatoes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
2 tablespoons balsamic vinegar
Salt and pepper -- to taste
Cook bowtie pasta until al dente per package instructions. In a large skillet, saute garlic in olive oil. Add all vegetables except tomatoes; saute until tender yet firm. Add tomatoes and fresh herbs.
Remove vegetables from skillet and place atop a bed of pasta. Drizzle with balsamic vinegar. Sprinkle with salt and pepper.
Source:
"This recipe is from Poland Spring Inns."
S(Internet Address):
"http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=1071"
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Per Serving (excluding unknown items): 155 Calories; 14g Fat (76.4% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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