Pasta Primavera Piquante

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Pasta Primavera Piquante

 

1 tablespoon olive oil or vegetable oil

2 cloves garlic -- minced

3/4 cup chopped green pepper

3/4 cup chopped sweet red pepper

3/4 cup chopped onion

3 cups fresh broccoli florets

3 cups sliced fresh mushrooms (about 8 oz.)

3/4 cup GFCF Italian-style salad dressing

2 tablespoons gf vinegar

12 ounces angel hair rice pasta -- uncooked (gluten free)

Salt and ground black pepper -- to taste

Grated Soy Parmesan cheese (optional)

 

In large skillet or wok over medium-high heat, heat oil; add garlic. Cook 1

minute, stirring constantly; do not brown.

 

Add peppers and onion; cook 1 minute. Add broccoli and mushrooms; cook,

stirring frequently, 3 minutes or until crisp-tender.

 

Stir in salad dressing and vinegar; remove from heat.

 

Meanwhile, cook pasta according to package directions.

 

Toss vegetable mixture and hot pasta until well blended; season to taste.

Sprinkle with cheese, if desired. Yield: 6 servings.