Vegetable Pasta Primavera
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Try with whole grain pasta for an extra fiber boost.
Category Entrees - Meatless Serves 4 servings
Cooking Time 00:45 Kid Friendly Yes
 
Vegetable Pasta Primavera
0
 
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Try with whole grain pasta for an extra fiber boost.
Category Entrees - Meatless
Serves 4 servings
Cooking Time 00:45
Kid Friendly Yes
 
 
 
Mazola®
 
 
Ingredients
 
1 red bell pepper
1 yellow bell pepper
1/2 teaspoon Mazola® Corn, Canola OR Vegetable Oil
1/2 cup pine nuts
1/3 cup sun dried tomato halves
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1-1/2 cups chopped onion
1 cup sliced fresh mushrooms
4 cloves garlic, minced
1-1/4 cups chicken OR vegetable broth
3/4 cup dry white wine
1/4 teaspoon red crushed pepper
1 tablespoon flour
1 tablespoon butter, softened
1/2 teaspoon salt
1/4 teaspoon freshly ground black whole pepper
1 bag (6 ounces) baby spinach leaves
8 ounces hot cooked fusilli OR rotelli pasta
3/4 cup freshly grated Parmesan cheese
1/3 cup chopped fresh basil
 
Instructions
 

Cut bell peppers in half; remove stems and seeds. Place on foil-lined baking sheet. Flatten with palm of hand. Broil 3 inches away from heat until skins are blackened. Wrap in foil; let stand 10 minutes to loosen skins. Peel; chop peppers. Set aside.

Heat 1/2 teaspoon oil in small skillet over medium heat. Add pine nuts; cook, stirring constantly, until fragrant and golden. Cool and set aside.

Place sun dried tomatoes in small bowl. Cover with boiling water. Let stand 5 minutes. Drain and chop; set aside.

Heat 2 tablespoons oil in large skillet over medium high heat. Add onion; cook until tender, about 3 minutes. Add mushrooms and garlic; cook 5 minutes. Add broth, wine and crushed red pepper; simmer until liquid is reduced by half, 6 to 8 minutes.

Stir together flour and butter to form paste; stir into onion mixture. Cook, simmering, about 1 minute. Add salt and pepper.

Stir in spinach, roasted peppers and sun dried tomatoes. Cook until spinach wilts, about 2 minutes.

Toss together hot pasta, onion mixture, Parmesan cheese and basil; mix well. Serve immediately, sprinkling each serving with 2 tablespoons pine nuts.

TIP: Vegetable Pasta Primavera may be refrigerated and served cold.

 
 
 
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