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Angel Hair Primavera

I love to make this when summer is in full swing and the vegetables are at their very best. You can substitute almost any vegetable when in season and at my house, this dish is almost never the same. —Tre Balchowsky, Sausalito, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 medium zucchini, coarsely chopped
  • 1 cup fresh baby carrots, halved lengthwise
  • 1 cup fresh or frozen corn
  • 1 small red onion, cut into thin wedges
  • 1 cup cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 1 package (4.8 ounces) Pasta Roni angel hair pasta with herbs
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup shredded Parmesan cheese
  • Coarsely ground pepper

Directions

  • In a large skillet, heat oil over medium-high heat. Add zucchini, carrots, corn and onion; cook and stir until carrots are tender, 10-12 minutes. Stir in tomatoes and garlic; cook 1 minute longer.
  • Meanwhile, prepare pasta mix according to package directions. Add to vegetable mixture; toss to combine. Sprinkle with walnuts, cheese and pepper.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1-1/2 cups: 416 calories, 23g fat (7g saturated fat), 22mg cholesterol, 603mg sodium, 45g carbohydrate (12g sugars, 6g fiber), 13g protein.

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