Post by carnation037 on Jan 18, 2003 9:43:50 GMT -6
Pasta Primavera Piquante
1 tablespoon olive oil or vegetable oil
2 cloves garlic -- minced
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup chopped onion
3 cups fresh broccoli florets
3 cups sliced fresh mushrooms (about 8 oz.)
3/4 cup reduced-calorie Italian salad dressing
2 tablespoons balsamic vinegar or red wine vinegar
12 ounces angel hair pasta -- uncooked
Salt and ground black pepper -- to taste
Grated Parmesan cheese (optional)
In large skillet or wok over medium-high heat, heat oil; add garlic. Cook 1
minute, stirring constantly; do not brown.
Add peppers and onion; cook 1 minute. Add broccoli and mushrooms; cook,
stirring frequently, 3 minutes or until crisp-tender.
Stir in salad dressing and vinegar; remove from heat.
Meanwhile, cook pasta according to package directions.
Toss vegetable mixture and hot pasta until well blended; season to taste.
Sprinkle with cheese, if desired. Yield: 6 servings.
1 tablespoon olive oil or vegetable oil
2 cloves garlic -- minced
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup chopped onion
3 cups fresh broccoli florets
3 cups sliced fresh mushrooms (about 8 oz.)
3/4 cup reduced-calorie Italian salad dressing
2 tablespoons balsamic vinegar or red wine vinegar
12 ounces angel hair pasta -- uncooked
Salt and ground black pepper -- to taste
Grated Parmesan cheese (optional)
In large skillet or wok over medium-high heat, heat oil; add garlic. Cook 1
minute, stirring constantly; do not brown.
Add peppers and onion; cook 1 minute. Add broccoli and mushrooms; cook,
stirring frequently, 3 minutes or until crisp-tender.
Stir in salad dressing and vinegar; remove from heat.
Meanwhile, cook pasta according to package directions.
Toss vegetable mixture and hot pasta until well blended; season to taste.
Sprinkle with cheese, if desired. Yield: 6 servings.