From the Pantry Butler kitchen
Pasta Primavera
A flavorful spring recipe that you and your family will savor. Use your favorite spring vegetables from your garden or local farmers market: kohlrabi, sugar snap peas, carrots, and asparagus are all delicious options. USDA MyPlate Kitchen — Utah State University Cooperative Extension (public domain), via myplate.food
Ingredients
- 1 cup pasta, uncooked
- 1 tablespoon vegetable oil
- 2 cups mixed vegetables, chopped
- 1 cup tomatoes, chopped
- 1 tablespoon margarine
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 3 tablespoons Parmesan cheese
Method
- Wash hands with soap and water.
- Cook noodles according to package directions.
- While noodles are cooking, heat oil in a large skillet over medium heat.
- Add vegetables and sauté until tender; stir constantly.
- Add tomato and sauté 2 more minutes.
- Toss vegetables with noodles and margarine.
- Add seasonings; sprinkle with Parmesan cheese.
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