Pasta Primavera GF

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Pasta Primavera - Gluten Free

Category: Main Dish | Serves: 6

(16 ratings)

Nutrition Information:

Calories: 218
Protein: 8 g
Carbs: 40 g
Fat: 2 g
Saturated Fat: 1 g
Sodium: 164 mg
Fiber: 3 g

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Ingredients:

8 ounces uncooked gluten free linguine
1 medium carrot, thinly sliced
1/2 cup chopped onion
1/2 cup julienned sweet red pepper
1/2 cup julienned yellow bell pepper
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 cup broccoli florets
1 bunch thin fresh asparagus, cut into 3-inch pieces
8 ounces fresh mushrooms, sliced
2 cups low sodium chicken broth (Swanson or Kitchen Basics)
1/2 cup white wine
1/4 teaspoon salt
1/4 cup minced fresh basil
6 tablespoons grated Kraft Parmesan cheese

Directions:

1	Cook pasta according to package directions. Meanwhile, in a nonstick skillet coated with nonstick cooking spray, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add asparagus and mushrooms; cook 5 minutes longer.
2	In a saucepan, bring chicken broth to a boil. Add wine and salt; stir well. Pour over vegetables. Drain pasta and add to vegetable mixture. Add basil; toss to coat. Sprinkle with Parmesan cheese.
3	ENJOY!