Recipe: Pasta Primavera with Sun-Dried Tomatoes

PASTA PRIMAVERA WITH SUN-DRIED TOMATOES

8 oz. Rotini, Twists or Spirals, uncooked
1 tbsp. olive or vegetable oil
2 cloves garlic, minced
1/8 tsp. hot red pepper flakes
1 cup tender fresh green beans, cut into 1-inch pieces
2 small zucchini, sliced
2 small yellow squash, sliced
1 cup thinly sliced carrot
1 medium red onion, cut into eighths
1/4 cup chicken broth
1/4 cup lightly packed fresh basil leaves, chopped
1/2 cup oil-packed sun-dried tomatoes, chopped
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Prepare pasta according to package directions; drain.

In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add zucchini, squash, carrots and onion and stir-fry until tender-crisp, about 5 minutes.

Add chicken broth and simmer 1 minute.

In a large serving bowl, toss together pasta, vegetables, basil and sun-dried tomatoes. Garnish with Parmesan cheese and parsley and serve.

Servings: 4
Source: National Pasta Association