Wednesday, October 7, 2009

Herbed Pasta Primavera

{Served with a toss green salad and frenc bread}


8 oz whole wheat penne pasta
8 oz baby carrots halved length wise
1 tablespoon olive oil
8 oz fresh green beans trimmed and cut into 2 inch pieces
1/2 cup sliced green onion or chopped onion
3/4 cup chicken broth
2 cloves garlic, minced
1 medium zucchini and yellow summer squash halved lengthwise and sliced
2 Tablespoons snipped fresh basil or 1 tsp dried basil, crushed
1/4 tsp salt
1/4 cup sliced almonds, toasted (we obviously leave this out because of Riley's nut allergy, but it is VERY yummy with them in)
grated of finely shredded Parmesan cheese
cracked black pepper
I also added a chopped up a roasted chicken for added protein

cook pasta according to package directions; drain. Return penne to hot saucepan and cover to keep warm.

Meanwhile in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, green onion, broth and garlic. Reduce heat and simmer uncovered for about 3 minutes, stirring occasionally. Stir in squash. Simmer uncovered for about 4-5 minutes or until vegetables are crisp-tender, stirring occasionally.

Toss vegetable mixture with basil and salt with pasta. Sprinkle with almonds, cheese and pepper.

This recipe would be gluten free if you used rice pasta!

Recipe is from Better Homes and Gardens

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