Suzanne's Easy Pasta Primavera

St. Louie Suzie's Note:

I came up with this recipe when I was hungry for a lighter pasta dish with lots of veggies, but I didn't want to spend a lot of time chopping.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 tablespoons olive oil
• 4 garlic cloves, peeled and minced
• 1/2 medium yellow onion (coarsely chopped)
• 12 ounces frozen broccoli, cauliflower and carrots
• 14 1/2 ounces tomatoes seasoned with basil garlic & oregano, drained (basil, garlic, oregano)
• 2 1/4 ounces sliced olives, drained
• 6 -8 leaves fresh basil, sliced into thin strips
• 1/2 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 8 ounces penne pasta, cooked
• 1/2 cup grated fresh parmesan cheese (for topping)

Directions:

1. Heat olive oil in large saute pan or wok over medium low heat.
2. When oil is heated, carefully add garlic and onions to pan and cook until tender.
3. Prepare frozen broccoli/cauliflower/carrot mix according to package directions, then add to pan.
4. Add tomatoes, olives, basil, salt and pepper to pan and cook until all is heated through.
5. Add cooked pasta to pan and stir until well blended with vegetables.
6. Serve on a plate and top with grated parmesan.

Reviews

[maryL in Canada]

This recipe was made for PAC spring 2010. An excellent pasta dish. I did use fresh broccoli and cauliflower and just steamed them. I had to omit the olives because DH doesn't like them. I will definitely make again. Thanks for a keeper.