Pasta Primavera with Sun-Dried Tomatoes
Prep time: 10 minutes
Cook time: 15 minutes
8 ounces rotini pasta, uncooked
1 tbsp. olive oil
2 cloves garlic, minced
1/8 tsp. crushed red pepper flake
1 cup fresh green beans, cut into 1-inch pieces
2 small zucchini, sliced
2 small yellow squash, sliced
1 cup carrot, thinly sliced
1 medium red onion, cut into eighths
1/4 cup chicken broth
1/4 cup fresh basil leaves, chopped
1/4 cup sun-dried tomatoes packed in oil, chopped 1/4 cup Parmesan
1/4 cup fresh parsley, chopped
Prepare pasta according to package directions; drain.
In medium skillet, heat oil and garlic. Stir in red pepper flakes.
Add zucchini, squash, carrots and onion and stir-fry until tender-crisp,
about 5 minutes. Add chicken broth and simmer 1 minute.
In a large serving bowl, toss together pasta, vegetables, basil and
sun-dried tomatoes. Garnish with Parmesan cheese and parsley and serve.
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