Garden-Veggie Primavera

Course : Eggs
Serves: 4
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Ingredients:

1 tablespoons olive oil
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup broccoli florets
1/2 cup red bell pepper -- cut in rings
1 clove garlic -- minced
1/2 cup tomato juice
1/4 cup fresh basil -- chopped
1/2 cup green peas -- frozen
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cooked pasta -- hot cooked farfalle (about 1-1/2 cups uncooked bow tie pasta)
2 tablespoons Parmesan cheese -- grated fresh
 

Preparation / Directions:

1. Heat oil in a large nonstick skillet over medium heat until hot. Add carrot and next 4 ingredients (carrot through garlic); saute 3 minutes. Stir in tomato juice and basil; simmer 3 minutes. Add peas, salt, and pepper; cook 2 minutes. Add pasta; toss well. Sprinkle with cheese.

 

Nutritional Information:

178 Calories (kcal); 5g Total Fat; (23% calories from fat); 6g Protein; 28g Carbohydrate; 2mg Cholesterol; 313mg Sodium


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