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    Pasta Primavera


    Source of Recipe


    distopiangirl (EDC)

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6176.1

    List of Ingredients




    1 cup chopped onion
    4 cloves garlic, chopped
    4 Tbsp fat-free chicken broth
    2 cans no-salt tomato sauce (15 oz each)
    4 Tbsp honey
    2 tsp crushed dried oregano
    2 tsp crushed dried basil
    pinch white pepper (optional)
    1 lrg red pepper, cut in 1-inch strips
    1 1/2 cups sliced mushrooms
    1 1/2 cups yellow summer squash or zucchini, in thin sticks 1 1/2" long
    1 1/2 cups carrot, in very thin sticks
    1 1/2" long 1 1/2 cups small broccoli florets
    3 Tbsp balsamic vinegar
    3/4 cup peas
    10 oz whole grain pasta, cooked
    1/4 cup chopped green onion
    2 Tbsp chopped fresh parsley

    Recipe



    In medium saucepan, cook onion and garlic in 2 tbsp. 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 tbsp. 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 tbsp. 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.

 

 

 

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