Garden Vegetable Pasta Toss |
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| Ingredients: | ||||||||||||||||||||||||||
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4 oz. Radiatore 1/3 cup dry white wine 1 tablespoon olive oil 1/4 teaspoon salt 1 fresh red chili pepper, seeded & finely chopped (1/2 teaspoon) 3 medium carrots, cut into thin strips 1 1/2 cups green beans, bias sliced into 2" pieces 2 medium leeks, cut into 1/2" thick slices 1 tablespoon snipped fresh basil 1 tablespoon snipped fresh dill 1 clove garlic, minced 1 medium yellow summer squash, cut into thin strips |
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| Preparation: | ||||||||||||||||||||||||||
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Prepare pasta per package directions. Meanwhile, combine wine, olive oil, and salt. Set aside. Spray a wok with a non-stick spray coating. Heat wok over medium heat. Add carrots, beans, leeks, basil, dill and garlic. Stir fry for 3 minutes. Add squash, fresh red chili pepper, and 2 tablespoons water. Cover and cook 5-6 minutes until vegetables are crisp-tender. Drain pasta and add to vegetable mixture. Toss gently. Transfer to a serving plate. |
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