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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A lighter pasta dish, full of veggies, great for warm weather. Goes great with grilled chicken added to the pasta if you like something a little more substantial. Ingredients:
8 ounces angel hair pasta |
1 tablespoon chopped garlic |
1/4 yellow bell pepper, chopped |
1 medium zucchini, sliced |
3/4 cup quartered fresh mushrooms |
1/2 cup thinly sliced carrot |
3/4 cup vegetable broth or 3/4 cup chicken broth |
3 teaspoons chopped fresh basil or 1 teaspoon dried basil |
1/4 teaspoon freshly ground black pepper |
1 (14 1/2 ounce) can diced fire-roasted tomatoes |
1/4 cup grated parmesan cheese |
crushed red pepper flakes (optional) |
Directions:
1. Cook pasta al dente in boiling water; drain and set aside.
2. While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp.
3. or so in and swirl; heat on medium.
4. Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance.
5. Do not scorch garlic.
6. Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
7. Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.
8. Add the tomatoes and any juice to the vegetable mixture and stir well.
9. Simmer uncovered for 2-3 minutes or until warmed through.
10. Add the cooked pasta to the skillet and toss to mix.
11. Adjust liquid with additional broth if needed.
12. Sprinkle with Parmesan cheese and red pepper flakes, if desired.
13. Serve.
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