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Pasta with Sauted Vegetables

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

40 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound pasta
fresh
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2 tablespoons olive oil, extra-virgin
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2 cloves garlic
peeled and sliced
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3 cups vegetables
raw, prepped
¼ cup basil
fresh, chopped
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1 large tomatoes
peeled, seeded, and chopped
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¼ teaspoon red pepper flakes
crushed
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1 x kosher salt
to taste
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½ cup Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
453.6 g pasta
fresh
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3E+1 ml olive oil, extra-virgin
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2 cloves garlic
peeled and sliced
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7.1E+2 ml vegetables
raw, prepped
59 ml basil
fresh, chopped
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1 large tomatoes
peeled, seeded, and chopped
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1.3 ml red pepper flakes
crushed
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1 x kosher salt
to taste
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118 ml Parmesan cheese
grated
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Directions

Bring 1 gallon of water to a boil in a large pot.

Add dried pasta, and cook to al dente-to the tooth- (just soft enough so that it still must be chewed).

Drain in a colander.

For fresh pasta, turn the heat down to low, cover the pot and hold water on warm until the vegetables are almost done before you cook the pasta.

Put oil and garlic into a large skillet.

Turn the heat to medium and cook the garlic just until it begins to color, not beyond or it will burn and be bitter.

Add the vegetables in the order that they will cook, starting with those that will take the longest.

Move them constantly with a spatula so they will not overcook in one spot.

For fresh pasta, reboil the water at this point, and cook the pasta during final minutes of cooking the vegetables.

Drain.

Add the herbs to the vegetables and mix to distribute.

When the vegetables are almost cooked (still a bit too crunchy), add canned tomato and crushed pepper flakes, turn the heat down to low, and simmer for 3 to 4 minutes to blend the flavors.

Taste and add kosher salt if necessary.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 251g (8.9 oz)
Amount per Serving
Calories 59018% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 225mg 9%
Total Carbohydrate 33g 33%
Dietary Fiber 7g 29%
Sugars g
Protein 45g
Vitamin A 68% Vitamin C 16%
Calcium 19% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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