Angel Hair Primavera
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: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
vegetarian
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 small red onion cut into thin wedges
- 1 cup fresh or frozen corn
- 1 package (4.8 ounces) pasta roni angel hair pasta with her
- Carbohydrate 14.1435225 g
- Cholesterol 3.6 mg
- Fat 11.2162600003618 g
- Fiber 3.71975004786253 g
- Protein 7.857975 g
- Saturated Fat 1.54128000004996 g
- Serving Size 1 1 servings. (242g)
- Sodium 104.350875000007 mg
- Sugar 10.4237724521375 g
- Trans Fat 1.0076825000098 g
- Calories 174 calories
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.
