Sautéed Mixed Vegetables with Pasta
You can vary this recipe by using any number of seasonal vegetables, including cauliflower, green beans, peas, zucchini or yellow squash, even cucumber. In place of the Parmesan cheese, stir in 8 ounces of chèvre, or soft goat cheese, before adding basil and seasoning to taste. Use any one of the spiral- or shell-shaped pastas in place of the angel hair.
|Author:||Inspired by Vegetarian Times, 2002.08|
|1/2 lb.||dried angel hair pasta|
|1 1/2 tbsp.||olive oil|
|1/4 cups||onions, chopped|
|1/2 lb.||zucchini, diced|
|1/2 lb.||broccoli florets, chopped|
|1||red bell pepper, diced (about 1/2 lb)|
|4 oz.||mushrooms, sliced|
|to taste||ground black pepper|
|1/4 cups||fresh basil, shredded|
|1/4 cups||fresh italian parsley, chopped (or broad-leaf)|
|1/8 cups||Parmesan cheese, grated|
- Bring saucepan of water to a boil and cook pasta according to package directions.
- Heat oil in skillet over medium heat. Add onions and sauté until wilted, about 10 minutes.
- Add other vegetables and cook, stirring occasionally, until cooked but still firm, about 7 minutes more.
- Add salt, pepper, basil and parsley and mix well. Toss pasta and vegetables, top with grated cheese, and serve.
|Amount per serving
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 80g||27%|
|Dietary Fiber 12g||48%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.