RCI-ND.005.0098.001
Pasta and Vegetable Medley
This Pasta dish with lightly cooked veggies and a green onion–garlic sauce can be ready in minutes.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- Atkins Quick Quisine™ pasta cuts8 ouncesspaghetti
- thin asparagus¼ poundcut into 1-inch pieces
- green beans¼ poundcut into 1-inch pieces
- zucchini¼ cupcut into ¼-inch strips (1 small zucchini)
- button mushrooms¼ cupsliced (about 2 large mushrooms)
- red bell pepper¼ cupcut into ¼-inch strips (about ¼ medium pepper)
- ¼ cup
- green onions⅓ cupchopped (about 2 green onions)
- 1 teaspoon
- ½ teaspoon
- ¼ teaspoon
- fresh parsley2 tablespoonschopped
Method
1
Bring a large pot of salted water to a boil over high heat. Add the Atkins Quick Cuisine pasta cuts and cook according to package directions until al dente.
10 minutes
2
While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the chopped garlic and sauté for 30 seconds until fragrant.
1 minutes
3
Add the asparagus, green beans, zucchini, and button mushrooms to the skillet. Stir frequently and cook for 3-4 minutes until the vegetables begin to soften.
4 minutes
4
Stir in the red bell pepper strips and green onions, cooking for another 2 minutes until all vegetables are tender-crisp.
2 minutes
5
Season the pasta and vegetable mixture with salt and freshly ground pepper, then toss again to distribute evenly.
6
Transfer the pasta and vegetable medley to serving bowls or a serving platter. Garnish with fresh chopped parsley and serve immediately.