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| Pasta with Vegetables Parmesan | Serves 6 | ||||||||||||||||||||||||||||||||
| 6 ounces pasta (bow tie, rotini, etc.), cooked, rinsed and drained 2 teaspoons olive oil 1 cup fresh broccoli flowerets 1 cup fresh cauliflower flowerets 1 carrot, thinly sliced 1/4 cup chopped onion 2 cloves garlic, minced 1 small red bell pepper, cut into thin strips 1/2 cup sliced mushrooms 3 tablespoons dry white wine or chicken broth 1 tomato cut into thin wedges 1/3 cup freshly grated Parmesan cheese 3 tablespoons chopped fresh parsley Red pepper flakes to taste |
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| Place oil in large skillet over medium heat. Add broccoli, cauliflower, carrots, onion, garlic, bell pepper, mushrooms and wine. Cook 4 minutes or until tender crisp, stirring frequently. Add tomato and pasta, cook until heated, stirring frequently. Sprinkle with cheese, parsley and red pepper flakes. Toss gently. Serve immediately. | |||||||||||||||||||||||||||||||||
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