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Name: Pasta with Sauted Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Parmesan cheese grated; 1 lg Tomato; peeled, seeded, and; 1/4 c Fresh basil; chopped; Kosher salt; to taste; 2 Cloves garlic; peeled and; 1 lb Fresh pasta; 1/2 pound dried; 2 tb Extra Virgin Olive Oil; 3 c Prepped raw vegetables such; 1/4 ts Red pepper flakes; crushed

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INGREDIENTS

1/2 c Parmesan cheese ; grated
1 lg Tomato; peeled, seeded, and
1/4 c Fresh basil; chopped
Kosher salt; to taste
2 Cloves garlic; peeled and
1 lb Fresh pasta; 1/2 pound dried
2 tb Extra Virgin Olive Oil
3 c Prepped raw vegetables such
1/4 ts Red pepper flakes; crushed

Servings

INSTRUCTIONS

Bring 1 gallon of water to a boil in a large pot. Add dried pasta, and cook to al dente-to the tooth- (just soft enough so that it still must be chewed). Drain in a colander. For fresh pasta, turn the heat down to low, cover the pot and hold water on warm until the vegetables are almost done before you cook the pasta. Put oil and garlic into a large skillet. Turn the heat to medium and cook the garlic just until it begins to color, not beyond or it will burn and be bitter. Add the vegetables in the order that they will cook, starting with those that will take the longest. Move them constantly with a spatula so they will not overcook in one spot. For fresh pasta, reboil the water at this point, and cook the pasta during final minutes of cooking the vegetables. Drain. Add the herbs to the vegetables and mix to distribute. When the vegetables are almost cooked (still a bit too crunchy), add canned tomato and crushed pepper flakes, turn the heat down to low, and simmer for 3-4 mi! ! ! nutes to blend the flavors. Taste and add kosher salt if necessary. NOTES : This quick, easy, and straight forward pasta recipe has been dinner hundreds of times in my house. Timing is important: fresh pasta cooks in 3 ~ 5 minutes, but dried pasta takes up to 12 - 15 minutes. I usually cook dried pasta first, drain it, toss it with 1 1/2 tbsp. olive oil and cover it while the vegetables cook. To serve, transfer the cooked, drained pasta to the plates (with tongs) or to a pasta platter. Ladle the vegetables over the pasta and garnish each serving with 2 tbsp. Parmesan cheese. Yield: 4 servings. Recipe by: Heidi Rabel Posted to MC-Recipe Digest V1 #672 by Lisa Whittington on Jul 14, 1997

NOTES

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Pasta with Sauted Vegetables

1/2 c Parmesan cheese grated
1 lg Tomato; peeled, seeded, and 
1/4 c Fresh basil; chopped 
  Kosher salt; to taste 
2  Cloves garlic; peeled and 
1 lb Fresh pasta; 1/2 pound dried 
2 tb Extra Virgin Olive Oil 
3 c Prepped raw vegetables such 
1/4 ts Red pepper flakes; crushed

Bring 1 gallon of water to a boil in a large pot. Add dried pasta, and cook  to al dente-to the tooth- (just soft enough so that it still must be  chewed). Drain in a colander. For fresh pasta, turn the heat down to low,  cover the pot and hold water on warm until the vegetables are almost done  before you cook the pasta. Put oil and garlic into a large skillet. Turn  the heat to medium and cook the garlic just until it begins to color, not  beyond or it will burn and be bitter. Add the vegetables in the order that  they will cook, starting with those that will take the longest. Move them  constantly with a spatula so they will not overcook in one spot. For fresh  pasta, reboil the water at this point, and cook the pasta during final  minutes of cooking the vegetables. Drain. Add the herbs to the vegetables  and mix to distribute. When the vegetables are almost cooked (still a bit  too crunchy), add canned tomato and crushed pepper flakes, turn the heat  down to low, and simmer for 3-4 mi! ! ! nutes to blend the flavors. Taste  and add kosher salt if necessary.    NOTES : This quick, easy, and straight forward pasta recipe has been dinner  hundreds of times in my house. Timing is important: fresh pasta cooks in 3  ~ 5 minutes, but dried pasta takes up to 12 - 15 minutes. I usually cook  dried pasta first, drain it, toss it with 1 1/2 tbsp. olive oil and cover  it while the vegetables cook. To serve, transfer the cooked, drained pasta  to the plates (with tongs) or to a pasta platter. Ladle the vegetables over  the pasta and garnish each serving with 2 tbsp. Parmesan cheese. Yield: 4  servings. Recipe by: Heidi Rabel Posted to MC-Recipe Digest V1 #672 by Lisa  Whittington <wildrose@community.net> on Jul 14, 1997

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Nutrition

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Serving Size: 1 Serving (170g)
Recipe Makes: 4 Servings

Calories: 260
Calories from Fat: 79 (30%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 0.8g
Cholesterol 2.8mg		1 %
Sodium 311.3mg		11 %
Potassium 172mg		5 %
Total Carbohydrate 36.9g		11 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 34.6g
Protein 8.1g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 260

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