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Easy Pasta with Veggies

We've become so used to fresh and frozen vegetables that we've almost forgotten how handy and down-home tasting canned veggies can be. Today, canned veggies are better than ever, less salty, crisper, fresher tasting, plus there are more varieties. This easy recipe gives us that yesterday taste better than ever. And it's still mostly right off the shelf.

What You'll Need

  • 12 ounces (3/4 pound) twist pasta (about 6 cups uncooked)
  • 1/4 cup olive oil
  • 1 large red bell pepper seeded, halved lengthwise, and cut into thin strips
  • 2 teaspoons minced garlic
  • 1 (16-ounce) can mixed vegetables, drained
  • 2 tablespoons dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese

What to Do

  1. In a large pot of boiling water, cook pasta until tender; drain and return to pot to keep warm. 
     
  2. Meanwhile, in a large skillet, heat olive oil until moderately hot; add red pepper and garlic and saute 2 minutes, or until crisp-tender. Stir in drained mixed vegetables basil, salt, and black pepper; cook an additional 2 minutes to heat through. 
     
  3. In a large bowl, toss vegetable mixture with pasta and Parmesan cheese and mix well. 
     

Notes

You can use thawed frozen veggies if you like, cut canned is sometimes easier, handier and quicker.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 376
  • Calories from Fat 114
  • Total Fat 13g 20 %
  • Saturated Fat 2.8g 14 %
  • Trans Fat 0.0g 0 %
  • Protein 13g 26 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 7.3mg 2 %
  • Sodium 333mg 14 %
  • Total Carbohydrates 52g 17 %
  • Dietary Fiber 5.3g 21 %
  • Sugars 5.0g 0 %

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