Angel Hair Primavera Recipe
I love to make this when summer is in full swing and the vegetables are at their very best. You can substitute almost any vegetable when in season and at my house, this dish is almost never the same. —Tre Balchowsky, Sausalito, California
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1 cup cherry tomatoes halved
- 1/4 cup shredded parmesan cheese
- coarsely ground pepper
- 1/2 cup chopped walnuts toasted
- 2 medium zucchini coarsely chopped
- 1 cup fresh baby carrots halved lengthwise
- 1 cup fresh or frozen corn
- 1 small red onion cut into thin wedges
- 1 package (4.8 ounces) pasta roni angel hair pasta with herb
- Carbohydrate 30.6038975 g
- Cholesterol 3.6 mg
- Fat 12.6326600003618 g
- Fiber 4.45200011098385 g
- Protein 9.307175 g
- Saturated Fat 1.73847000004996 g
- Serving Size 1 1 serving (96g)
- Sodium 100.180875000007 mg
- Sugar 26.1518973890162 g
- Trans Fat 1.1201925000098 g
- Calories 259 calories
Directions In a large skillet, heat oil over medium-high heat. Add zucchini, carrots, corn and onion; cook and stir 10-12 minutes or until carrots are tender. Stir in tomatoes and garlic; cook 1 minute longer. Meanwhile, prepare pasta mix according to package directions. Add to vegetable mixture; toss to combine. Sprinkle with walnuts, cheese and pepper. Yield: 4 servings. Editor's Note: To toast nuts, bake in a shallow pan in a 350degrees oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Originally published as Angel Hair Primavera in Simple & Delicious August/September 2013, p23 Nutritional Facts Print Add to Recipe Box Email a Friend
