Guest guest Posted July 26, 2002 Report Share Posted July 26, 2002 * Exported from MasterCook * Quick Rigatoni Primavera Recipe By :Neela Shukla, Toronto, CA Serving Size : 6 Preparation Time :0:00 Categories : 2002-07-26 Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup julienned carrots 3/4 cup julienned asparagus 3/4 cup julienned squash -- (summer) 3/4 cup julienned zucchini 3/4 cup sliced mushrooms 3/4 cup finely chopped fennel 3/4 cup finely chopped leek 3 cups uncooked rigatoni pasta 1/2 cup fresh basil -- chopped 1/2 cup fresh parsley -- chopped 2 cloves garlic -- chopped 2 tablespoons olive oil (or water) salt and pepper -- to taste Cook rigatoni according to directions. Drain well. Pre-heat oven to 475 degrees. Mix herbs, salt and pepper, garlic and oil or water with vegetables in a shallow baking pan. Roast vegetable mixture for 5-7 minutes or until brown. If dry, add 2 more tbsp water and mix. Remove from oven and toss with pasta. Serve immediately. VARIATION: A low-fat parmesan cheese or substitute could be sprinkled on top. Source: " Toronto Vegetarian Assn Newsletter 1996-07/08 " S(Archived): " http://www.veg.ca/newsletr/julaug96/pasta2.html " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 5g Fat (27.7% calories from fat); 5g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 1 Fat. Nutr. Assoc. : 0 2085 5108 5663 0 3267 3891 310 0 0 0 4267 0 Quote Link to comment Share on other sites More sharing options...
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