Pappardelle Primavera
From:Campbell's Kitchen
Prep: 15 minutes
Cook: 20 minutes
Serves:6
Ingredients:
1 teaspoon olive oil
1 large onion, finely chopped (about 1 cup)
8 ounces fresh green beans, trimmed
2 large carrots, diced (about 1 cup)
1 package (10 ounces) frozen broccoli flowerets, thawed
1 cup frozen peas, thawed
3 cups Prego® Heart Smart Roasted Red Pepper & Garlic Italian Sauce
2 packages (about 8 ounces each) pappardelle pasta, cooked and drained
1/4 cup fresh basil leaves, cut into thin strips
Directions:
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, beans and carrots and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the broccoli, peas and sauce in the skillet and and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the vegetables are tender.
Toss the vegetable mixture with the pasta. Sprinkle with the basil.
Tip: For a thinner consistency, stir 1/4 cup pasta cooking water into the sauce.
Nutrition Information
Calories 439, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 520mg, Total Carbohydrate 82g, Dietary Fiber 10g, Protein 16g, Vitamin A 145%DV, Vitamin C 66%DV, Calcium 10%DV, Iron 25%DV