May 06, 2013
"A lighter pasta dish, full of veggies, great for warm weather. Goes great with grilled chicken or grilled shrimp added to the pasta if you like something a little more substantial."
- Serving Size: 1 (294.7 g)
- Calories 265.7
- Total Fat - 3 g
- Saturated Fat - 1.1 g
- Cholesterol - 4 mg
- Sodium - 252.8 mg
- Total Carbohydrate - 54.2 g
- Dietary Fiber - 9.1 g
- Sugars - 5.3 g
- Protein - 8.4 g
- Calcium - 107.9 mg
- Iron - 3.1 mg
- Vitamin C - 27.4 mg
- Thiamin - 0.2 mg
Cook pasta"al dente" in boiling water; drain and set aside.
While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp. or so in and swirl; heat on medium.
Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance. Do not scorch garlic.
Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
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.
Add the tomatoes and any juice to the vegetable mixture and stir well.
Simmer uncovered for 2-3 minutes or until warmed through.
Add the cooked pasta to the skillet and toss to mix.
Adjust liquid with additional broth if needed.
Sprinkle with Parmesan cheese and red pepper flakes, if desired.
Tips & Variations
No special items needed.