Whole Grain Pasta Primavera

Yield: Serves 6

Preparation Time: 40 minutes

Ingredients

2 Tablespoons extra virgin olive oil

6 cloves garlic, finely minced

3 medium ripe tomatoes, seeded and chopped

1/4 cup fat free, low sodium chicken or vegetable broth

1/2 cup slivered fresh basil leaves

1 small red onion, sliced thin

1 lb. fresh snap peas, halved diagonally, or 1 pkg. (10 oz.) frozen snap peas

1/2 lb. asparagus, cut into 2-inch pieces

1 red bell pepper, seeded and diced

1 cup diced yellow squash

1 cup green beans, halved diagonally

3/4 lb. whole grain pasta

1/4 cup grated Parmesan cheese, divided

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Nutrition Facts

Yield: Serves 6

Approximate Nutrient Content per serving:

Calories: 346

Calories From Fat: 90

Total Fat: 10g

Sodium: 102mg

Total Carbohydrates: 52g

Protein: 15g

Good source of vitamin K, vitamin C, Iron, vitamin A, vitamin B6, Calcium, Copper, Manganese, Phosphorus, Potassium

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Heat oil in saucepan over medium heat until hot. Add garlic and saute until golden, about 2 minutes. Add tomatoes and broth and cook over medium heat, about 5 minutes. Add basil and red onion. Cover and remove from heat.

Meanwhile, fill a large pot with water. Bring to a boil over high heat. Add peas, asparagus, red pepper, squash and beans and cook 1 minute. With a slotted spoon, transfer vegetables to a colander. Use the cooking water to cook pasta according to package directions.

While pasta cooks, briefly rinse cooked vegetables with cold water. Drain and add vegetables to pan containing tomato mixture. Add salt and pepper to taste. Cover and set aside.

Drain cooked pasta and transfer to large serving bowl. Toss pasta with 3 Tablespoons of Parmesan cheese and then stir in vegetable mixture. Sprinkle remaining cheese on top and serve.

From the American Institute for Cancer Research
www.aicr.org

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