Capellini Primavera

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces angel hair pasta
• 1 tablespoon chopped garlic
• 1/4 yellow bell pepper, chopped
• 1 medium zucchini, sliced
• 3/4 cup quartered fresh mushrooms
• 1/2 cup thinly sliced carrot
• 3/4 cup vegetable broth or 3/4 cup chicken broth
• 3 teaspoons chopped fresh basil or 1 teaspoon dried basil
• 1/4 teaspoon freshly ground black pepper
• 1 (14 1/2 ounce) can diced fire-roasted tomatoes
• 1/4 cup grated parmesan cheese
• crushed red pepper flakes (optional)

Recipe

• 1 cook pasta"al dente" in boiling water; drain and set aside.
• 2 while pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp.
• 3 or so in and swirl; heat on medium.
• 4 add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance.
• 5 do not scorch garlic.
• 6 add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
• 7 add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.
• 8 add the tomatoes and any juice to the vegetable mixture and stir well.
• 9 simmer uncovered for 2-3 minutes or until warmed through.
• 10 add the cooked pasta to the skillet and toss to mix.
• 11 adjust liquid with additional broth if needed.
• 12 sprinkle with parmesan cheese and red pepper flakes, if desired.
• 13 serve.