1 t. olive oil
1 large onion, chopped
8 oz fresh green beans, trimmed
2 large carrots, diced
1 pkg. frozen broccoli florets, thawed
1 c. frozen peas, thawed
3 c. Prego Heart Smart Roasted Red Pepper Italian Sauce
2 pkg. (8 oz each) Pappardelle pasta, cooked and drained
1/4 c. fresh basil, cut into strips
Heat the oil in a 12 inch skillet over med heat. Add onion, beans and carrots and cook for abt. 5 minutes or until veges are tender-crisp. Stir the broccoli, peas and sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender. Toss the vegetable mix with the pasta. Sprinkle with the basil. For a thinner consistency, stir 1/4 c. pasta cooking water into the sauce.
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