Papparadelle Primavera

Lighten up with this clever pasta dish that will have everyone eating
and enjoying their vegetables.

Papparadelle Primavera
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 20 min.

1 tsp. olive oil
1 large onion, finely chopped (about 1 1/2 cups)
8 oz. fresh green beans, trimmed
2 large carrots, diced (about 1 1/4 cups)
1 pkg. (10 ounces) frozen broccoli florets, thawed
1 cup frozen peas, thawed
3 cups Prego(R) Heart Smart Roasted Red Pepper Italian Sauce
2 pkg. (about 8 ounces each) papparedelle pasta, cooked and drained
1/4 cup fresh basil leaves, cut into thin strips

Directions:
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the
onion, beans and carrots and cook for 5 minutes or until the vegetables
are tender-crisp.
Stir the broccoli, peas and sauce in the skillet and and heat to a boil.
Reduce the heat to low. Cook for 5 minutes or until the vegetables are
tender.
Toss the vegetable mixture with the pasta. Sprinkle with the basil.

Tip : For a thinner consistency, stir 1/4 cup pasta cooking water into
the sauce. Serves 6.

Kitchen Clip:
Serve with Pepperidge Farm(R) Texas Toast and a tossed green salad.
Received on Tue Jul 28 12:57:26 2009