INGREDIENTS
12
ounces uncooked rotini pasta
3
cups broccoli florets
3
cups sliced carrots
3
medium red bell peppers, cut into 1-inch squares
1/4
cup water
1/4
teaspoon plus 1/8 teaspoon red pepper flakes, divided
3
tablespoons olive oil
3
cloves garlic, minced
4
cups coarsely chopped seeded peeled plum tomatoes
1/3
cup chopped fresh basil
1/4
cup Chardonnay or other dry white wine
3
cups sliced mushrooms
2
cups (8 ounces) shredded part-skim mozzarella cheese
1/4
cup shredded Asiago cheese
PREPARATION:
- Cook pasta according to package directions; drain. Place in large bowl.
- While pasta is cooking, combine broccoli, carrots, bell peppers, water and 1/4 teaspoon red pepper flakes in large microwavable baking dish. Cover loosely and microwave on HIGH 5 minutes or until hot. Stir in mushrooms. Cover and microwave 3 minutes. Let stand, covered, 5 minutes.
- Meanwhile to prepare sauce, heat olive oil in medium saucepan over medium-low heat until hot. Add garlic and remaining 1/8 teaspoon red pepper flakes. Cook and stir 1 minute. Add tomatoes. Heat 5 minutes. Stir in basil and wine. Simmer 5 minutes.
- While sauce is simmering, add vegetables to pasta; toss to combine. Place pasta mixture into serving bowl; sprinkle with cheeses. Serve with sauce.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Serving Size:
1/10 of total recipe
Sodium
179 mg
Protein
13 g
Fiber
8 g
Carbohydrate
38 g
Cholesterol
15 mg
Saturated Fat
3 g
Total Fat
9 g
Calories from Fat
29 %
Calories
282
DIETARY EXCHANGE:
Meat
1/2
Vegetable
2
Starch
2
Fat
1
