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Garden Vegetable Pasta Toss
Ingredients
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4
ounces fusilli, fettuccine, or linguine, broken in half
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1/3
cup dry white wine
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1/4
teaspoon salt
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1
fresh red cayenne chili pepper, seeded and finely chopped (1/2 teaspoon), or 1/8 teaspoon ground red pepper
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Nonstick cooking spray
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3
medium carrots, cut into julienne strips (1-1/2 cups)
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1 1/2
cups green beans bias-sliced into 2-inch pieces
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2
medium leeks (8 ounces), cut into 1/2-inch-thick slices (2/3 cup)
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1
tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
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1
tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
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1
clove garlic, minced
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1
medium yellow summer squash, cut into julienne strips (1-1/2 cups)
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2
tablespoons water
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1/2
cup finely shredded Asiago or Parmesan cheese
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Fresh red cayenne chili peppers (optional)
Directions
1. Cook pasta according to package directions. Meanwhile, combine wine, salt, and ground red pepper (if using); set aside. Lightly coat a wok with cooking spray. Preheat wok over medium heat. Add carrots, beans, leeks, basil, dill, and garlic. Stir-fry for 3 minutes.
2. Add squash, fresh red pepper (if using), and water. Cover wok and cook for 5 to 6 minutes more or until vegetables are crisp-tender. Drain pasta; add to vegetables. Drizzle with wine mixture. Toss gently. Transfer to a serving platter. Sprinkle with Asiago or Parmesan cheese. Garnish with additional fresh red pepper, if desired. Makes 6 side-dish servings.
Nutrition Facts
(Garden Vegetable Pasta Toss)
- Servings Per Recipe 6,
- Calories 170,
- Protein (gm) 8,
- Carbohydrate (gm) 27,
- Fat, total (gm) 3,
- Cholesterol (mg) 7,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 1834,
- Vitamin C (mg) 14,
- Sodium (mg) 226,
- Calcium (DV %) 121,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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