Garden Vegetable Pasta Toss

What a summertime extravaganza! This recipe combines squash, leeks, carrots, green beans, and fresh herbs in one luscious side dish.

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2.5 by 3 people

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  • Makes: 6 servings
  • Start to Finish: 30 mins

Garden Vegetable Pasta Toss

Reviews (0)

2.5 by 3 people

Rate This!

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.
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Nutrition Facts (Garden Vegetable Pasta Toss)

  • Per serving:
  • 170 kcal ,
  • 3 g fat
  • (0 g sat. fat ,
  • 7 mg chol. ,
  • 226 mg sodium ,
  • 27 g carb. ,
  • 3 g fiber ,
  • 8 g pro.
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3 Ratings

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