Wednesday, April 3, 2013

Pasta Primavera with Wine and Chili-Garlic Sauce



Pasta Primavera with Wine and Chili-Garlic Sauce
by Sarah Farsh, April 3 2013
  • 1 zucchini squash, sliced
  • 2 cups broccoli, floret
  • 1 cup baby portobellos
  • 1/2 red bell pepper, sliced
  • 5 cloves garlic, minced
  • 1/2 cup black olives, diced
  • 1 cup cherry tomatoes, sliced in halves
  • 2 tsp red pepper flakes
  • 1/4 cup good white wine, I used sauvignon blanc
  • 2 cups cooked Tinkyada brown rice pasta
In a large pan, saute all veggies together. Add in chili flakes and white wine. Add pasta and toss well.


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