Sun-Dried Tomato-Vegetable Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3-ounce) package sun-dried tomatoes, packed without oil |
2 garlic cloves, peeled |
1/2 cup fresh basil leaves |
3 tablespoons grated romano cheese |
1/4 teaspoon pepper |
1 1/2 teaspoons olive oil |
1 (12-ounce) package ready-to-eat broccoli, carrots, and cauliflower, coarsely chopped |
vegetable cooking spray |
2 tablespoons chopped shallots |
1/2 cup low-salt chicken broth |
1 (14.5-ounce) can whole tomatoes, undrained and chopped |
4 cups hot cooked angel hair (about 8 ounces uncooked pasta) |
4 teaspoons pine nuts, toasted |
Directions:
1. Chop sun-dried tomatoes; set aside.
2. Drop garlic through food chute with food processor on, and process until minced. Add basil; process until minced. Add cheese and pepper; process until blended. With the food processor on, slowly pour olive oil through food chute; process until well-blended. Set pesto aside.
3. Steam mixed vegetables, covered, 4 minutes or until crisp-tender. Set steamed vegetables aside.
4. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add sun-dried tomatoes and shallots; sauté 3 minutes. Stir in broth and canned tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in pesto and steamed vegetables.
5. Spoon pasta onto individual plates, and top with vegetable mixture; sprinkle with pine nuts.
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