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Herbed Pasta Priimavera
Date added: December 12, 2007
- Servings: 4 change
- Calories per serving: 567
- Prep time: 20
- Cook time: 20
Ingredients
- 6 ounce-weight pasta, penne, whole wheat, dry, pkg
- 2 tbsp water
- 1 tbsp cornstarch
- 2 teaspoons bouillon, chicken flvr, inst granule
- 1 cooking spray, 1/3 sec spray
- 8 ounce-weight carrots, baby packaged halved lengthwise
- 1 1/2 cup green beans bias-sliced into 2
- 2 leeks halved lengthwise and cut into 1/4
- 1 garlic cloves minced
- 8 ounce-weight squash, baby pattypan
- 1 tbsp basil, fresh (or 1 tsp. dried, crushed)
- 2 tsp dill, fresh (or 1/2 tsp. dried)
- 1/4 cup almonds toasted, chopped
- 1/8 tsp pepper
Recipe Method
1. Cook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm.
2. Meanwhile, for sauce, in a small bowl combine the 1 cup water, the cornstarch and bouillon granules; set aside.
3. Coat an unheated wok or large nonstick skillet with nonstick cooking spray. Preheat wok over medium-high heat. Cook and stir carrots for 5 minutes. Add green beans, leeks and garlic. Cook and stir for 2 minutes more. Stir in squash and the 2 tablespoons water. Cover and cook for 3 to 4 minutes or until veggies are crisp-tender. Push veggies from centre of wok.
4. Stir sauce; add to centre of wok. Cook and stir until thickened and bubbly. Add basil and dill. Stir all ingredients together ot coat with sauce. Cook and stir for 1 to 2 minutes more until heated through.
5. To serve, spoon the vegetable mixture over penne. Sprinkle with almonds and pepper. Serve immediately.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 567 | 28% |
| Fat 6g | 9% |
| Cholesterol 1mg | 0% |
| Sodium 1,707mg | 71% |
| Carbohydrates 104g | 28% |
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