Garden Primavera Pasta
Submitted by: jloakland
Whole wheat rotini pasta is combined with a variety of fresh vegetables (broccoli, mushrooms, summer squashes, green beans and carrots) and seasoned with Ranch dressing.
Ingredients
- 1 lb. Whole Wheat Rotini Pasta
- Extra Virgin Olive Oil (Use enough to coat the bottom of a large skillet)
- 5 cloves Garlic, finely chopped
- 1 large bunch Broccoli, cut into small florets
- 8-oz package whole button Mushrooms, halved or quartered
- 1 large Zucchini squash, cut into 1-inch chunks
- 1 large yellow summer squash, cut into 1-inch chunks
- 25 to 30 Green beans, cut into 1- to 1 1/2-inch pieces
- 3 Carrots, peeled and sliced 1/4- to 1/2-inch thick
- 1 1-oz packet Hidden Valley Original Ranch Salad Dressing and Seasoning Mix
- Black pepper
- Parmesan cheese - to taste, sprinkled on at the last minute
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Method
Prepare the pasta in boiling salted water, as per box directions. Drain BUT do not drain out completely; reserve about 1 cup of the pasta water. While pasta is cooking, heat oil and garlic in a very large skillet until the garlic is just lightly browned and fragrant. Add cut vegetables; cook 5-10 minutes. Sprinkle the vegetables with Ranch Salad Dressing and Seasoning Mix, using about half at a time, and stirring to ensure even coverage of all vegetables. Cook for 3-5 minutes more, until vegetables are all tender-crisp. Add the cooked pasta and desired amount of the reserved pasta water; mix thoroughly. Sprinkle with fresh ground black pepper and a small amount of Parmesan cheese and serve!!
Notes: The vegetables should be cut to approximately the same size to ensure that they cook evenly.
Number of Servings: 4
Submitted by: jloakland ( See all of jloakland Recipes )
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