Egg Noodles And Vegetables With Pesto Recipe
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| Egg noodles package | 1 | |
| Olive oil | 5 Tablespoon, divided | |
| Garlic | 10 Clove (5gm) | |
| Basil leaves | 3 Cup (16 tbs), lightly packed | |
| Spinach | 3 Cup (16 tbs), lightly packed | |
| 1/2 cup nonfat Italian salad dressing | ||
| Broccoli florets | 4 Cup (16 tbs) | |
| Cauliflower florets | 4 Cup (16 tbs) | |
| Onions | 2 Large, cut into strips | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Red pepper flakes | 1/2 Teaspoon | |
| 2 pints cherry tomatoes, cut into halves | ||
| 1/2 cup shredded Asiago cheese | ||
Directions
GETTING READY
1) Follow package instructions to cook noodles and drain well.
2) In a large bowl, put the drained noodles and stir with 1 tablespoon oil.
MAKING
3) To prepare pesto, briefly process garlic in a food processor until chopped.
4) Add in basil and chop finely by processing using on/off pulsing action and then place on a medium bowl.
5) Chop spinach finely in the processor and then add in salad dressing and 3 tablespoons of olive oil, processing briefly to mix well.
6) Mix this with the basil mixture.
7) In a large nonstick skillet or wok, allow the remaining 1 tablespoon oil to be heated over medium heat.
8) Stir in broccoli, cauliflower and onions and cook, covered for 5 minutes, stirring only when needed.
9) Uncover and cook the mixture for 5 minutes, after adding in mushrooms and red pepper flakes, until vegetables are crisp-soft.
FINALIZING
10) To the cooked noodles, add vegetable mixture, tomatoes and pesto and stir well to blend.
SERVING
11) Top with cheese and serve after garnishing with fresh basil.
1) Follow package instructions to cook noodles and drain well.
2) In a large bowl, put the drained noodles and stir with 1 tablespoon oil.
MAKING
3) To prepare pesto, briefly process garlic in a food processor until chopped.
4) Add in basil and chop finely by processing using on/off pulsing action and then place on a medium bowl.
5) Chop spinach finely in the processor and then add in salad dressing and 3 tablespoons of olive oil, processing briefly to mix well.
6) Mix this with the basil mixture.
7) In a large nonstick skillet or wok, allow the remaining 1 tablespoon oil to be heated over medium heat.
8) Stir in broccoli, cauliflower and onions and cook, covered for 5 minutes, stirring only when needed.
9) Uncover and cook the mixture for 5 minutes, after adding in mushrooms and red pepper flakes, until vegetables are crisp-soft.
FINALIZING
10) To the cooked noodles, add vegetable mixture, tomatoes and pesto and stir well to blend.
SERVING
11) Top with cheese and serve after garnishing with fresh basil.
Chef
