Appetizers / Soups / Salads

Veggie Pasta toss takes 15 minutes to prepare.

Veggie Pasta toss takes 10 minutes to cook.

Veggie Pasta toss makes 6 servings.

The ingredients for Veggie Pasta toss are:

10 oz Pasta, any shape
2 cups brocoli florets
1.5 cups Snap peas
1 Tbsp Butter
1 tbsp Extra Virgin Olive Oil
1/3 cup Onion, chopped - raw
3 cloves Garlic, chopped
3 oz White Wine
1/4 cup Chicken Broth (fat free, low sodium)
1/2 tsp each of dried oregano, basil, thyme and red pepper flakes.
Lemon Juice (1/2 lemon)

Here is how you make Veggie Pasta toss:

- Boil noodles according to package directions.- Add Veggies to pasta water for last minute of pasta cooking time.- While the pasta cooks, heat a skillet over medium heat. and add the EVOO and butter when heated- When butter is melted, sautee the onions and garlic until onion is translucent- Add salt & pepper to taste, 1/2 tsp each of dried thyme, oregano, basil and red pepper flakes (optional)- deglaze pan with the white wine, allow wine to reduce until it no longer smells like alcahol- Add broth, simmer 2-3 minutesDrain pasta and veggies, combine with skillet sauce and juice of 1/2 lemon and toss well.Top with Parmesan cheese if desiredServing Size:?6 side-servingsNumber of Servings: 6Recipe submitted by SparkPeople user I8SUSHI.

The nutritional information for Veggie Pasta toss is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 242.5

• Total Fat: 4.9 g
• Cholesterol: 21.0 mg
• Sodium: 55.5 mg
• Total Carbs: 38.0 g
• Dietary Fiber: 1.4 g
• Protein: 6.5 g