I got this wonderful recipe from my favorite cooking magazine -- Healthy Cooking. I love it because it contains so many vegetables as well as healthy, whole wheat pasta. When I made it the first time, Devin wondered where the meat was, so I grilled some chicken breasts and added them on at the end. But I think it's great without the meat as well!
Garden Primavera
8 oz. uncooked whole wheat fettucini (I used linguini)
1 cup fresh broccoli florets
1 medium red pepper, julienned
1 medium carrot, sliced
1/2 cup sliced mushrooms
1/4 cup sliced celery
1 clove garlic, minced
1 tbsp. olive oil
3/4 cup V8 juice (I used low sodium)
1/4 cup minced fresh basil
1 cup frozen peas, thawed
1/2 tsp. sea salt
1/8 tsp. pepper
2 tbsp. shredded parmesan cheese
1. Cook pasta according to directions on package. Meanwhile, in a large skillet, saute the broccoli, red pepper, carrot, mushrooms, celery, and garlic in oil for 3 minutes. Add V8 and basil; bring to a boil. Reduce heat; simmer uncovered for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender.
2. Drain pasta. Add to vegetable mixture and toss to coat. Sprinkle with parmesan cheese. Serves 4.
1 1/2 C. = 310 Calories
529 mg. sodium
Note: I added extra V8 to make it a little less dry, but you can adjust the recipe for your own tastes.
