Spaghetti With Vegetables And Pine Nuts Recipe
Ingredients
| Vegetable cooking spray | ||
| Olive oil | 2 Teaspoon | |
| Broccoli flowerets | 1 Cup (16 tbs) | |
| Cauliflower | 1 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), julienned | |
| Zucchini | 1 Cup (16 tbs), julienned | |
| 1 tablespoon plus 1 teaspoon minced garlic | ||
| 1 cup snow pea pods, trimmed | ||
| 1/4 cup canned no-salt-added chicken broth, undiluted | ||
| Cherry tomatoes | 1 Cup (16 tbs), halved | |
| Spaghetti | 8 Ounce, uncooked | |
| Pine nuts | 2 Tablespoon, toasted | |
| Parsley | 2 Tablespoon, chopped | |
Directions
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add broccoli, cauliflower, carrot, zucchini, and garlic; saute 4 minutes.
Stir in snow peas and chicken broth.
Cover, reduce heat, and cook 6 minutes.
Stir in tomato halves, and cook an additional 3 minutes.
Cook pasta according to package directions, omitting salt and fat; drain.
Add pasta to vegetable mixture; toss well.
Sprinkle with pine nuts and parsley.
Place over medium-high heat until hot.
Add broccoli, cauliflower, carrot, zucchini, and garlic; saute 4 minutes.
Stir in snow peas and chicken broth.
Cover, reduce heat, and cook 6 minutes.
Stir in tomato halves, and cook an additional 3 minutes.
Cook pasta according to package directions, omitting salt and fat; drain.
Add pasta to vegetable mixture; toss well.
Sprinkle with pine nuts and parsley.
Chef
