Primavera Sauce with Pasta
This is a fresh-tasting pasta sauce laden with a variety of crisp-tender vegetables.
8 ounces dried pasta, cooked, drained, and kept warm
1 tablespoon extra virgin olive oil
2 cups fresh vegetables: broccoli, carrot, onion, zucchini, bell pepper, cut into bite-size pieces
1/4 teaspoon crushed red pepper (optional)
1 (14.5-ounce) can diced tomatoes, undrained
3/4 cup vegetable broth or wine
1/3 cup Italian tomato paste (half of a 6-ounce can)
Freshly grated Parmesan cheese (optional)
- Heat olive oil in large skillet over medium-high heat. Add vegetables and crushed red pepper; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender. Add tomatoes with juice, broth, and tomato paste. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes.
- Serve over pasta; sprinkle with cheese.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 180 Total Fat: 4 g Sodium: 450 mg Carbohydrates: 29 g Dietary Fiber: 3 g Sugars: 8 g Protein: 6 g.