Capellini Primavera
Created by Sue on May 6, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #9453
Ingredients
- 8 ounces dry angel hair pasta (or capellini)
- 1 tablespoon chopped fresh garlic
- 1/4 yellow bell pepper (chopped)
- 1 medium zucchini (sliced)
- 3/4 cup fresh mushrooms (quartered)
- 1/2 cup sliced carrot (thinly sliced)
- 3/4 cup vegetable broth (or 3/4 cup chicken broth)
- 3 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
- 1/4 teaspoon freshly ground black pepper
- 1 can (14 1/2 ounce) diced tomatoes (fire-roasted)
- 1/4 cup grated parmesan cheese
- Crushed red pepper flakes (optional)
How to Make
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Step 1: Cook pasta"al dente" in boiling water; drain and set aside.
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Step 2: 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.
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Step 3: Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance. Do not scorch garlic.
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Step 4: Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
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Step 5: 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.
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Step 6: Add the tomatoes and any juice to the vegetable mixture and stir well.
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Step 7: Simmer uncovered for 2-3 minutes or until warmed through.
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Step 8: Add the cooked pasta to the skillet and toss to mix.
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Step 9: Adjust liquid with additional broth if needed.
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Step 10: Sprinkle with Parmesan cheese and red pepper flakes, if desired.
Nutritional Facts
- 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