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Category: Main Course
Herbed Pasta Primavera - TastyPlanner.com
Chef: Ninjasinloaf
Nutrition Facts
Calories 284, Total Fat (g) 9, Saturated Fat (g) 1, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 2, Cholesterol (mg) 0, Sodium (mg) 375, Carbohydrate (g) 42, Total Sugar (g) 3, Fiber (g) 7, Protein (g) 12, Vitamin A (DV%) 0, Vitamin C (DV%) 35, Calcium (DV%) 9, Iron (DV%) 15, Starch (d.e.) 2, Vegetables (d.e.) 2, Fat (d.e.) 1.5, Percent Daily Values are based on a 2,000 calorie diet
Ingredients
3/4 cups dried multigrain or whole wheat penne pasta (8 ounces)
8 ounces packaged peeled baby carrots, halved lengthwise (1-3/4 cups)
1 tablespoon olive oil
8 ounces fresh green beans, trimmed and cut into 2-inch pieces (1 1/2 cups)
1/2 cup sliced green onion or 1 medium onion, chopped
3/4 cup chicken broth
2 cloves garlic, minced
1 medium zucchini and/or yellow summer squash, halved lengthwise and sliced 1/4-inch thick (2 cups)
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 cup sliced almonds, toasted
Grated or finely shredded Parmesan cheese (optional)
cracked black pepper
Instructions
1. Cook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm.
2. Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, green onion, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Toss vegetable mixture, basil, and salt with penne. Sprinkle with almonds, cheese (if desired), and pepper.
4. Makes 4 servings
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