Pasta Primavera Piquante
1 tablespoon olive oil or vegetable oil
2 cloves garlic – minced
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup chopped onion
3 cups fresh broccoli florets
3 cups sliced fresh mushrooms (about 8 oz.)
3/4 cup reduced-calorie Italian salad dressing
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
12 ounces angel hair pasta – uncooked
Salt and ground black pepper – to taste
Grated Parmesan cheese (optional)
In large skillet or wok over medium-high heat, heat oil; add garlic. Cook 1 minute, stirring constantly; do not brown.
Add peppers and onion; cook 1 minute. Add broccoli and mushrooms; cook, stirring frequently, 3 minutes or until crisp-tender.
Stir in salad dressing and vinegar; remove from heat.
Meanwhile, cook pasta according to package directions.
Toss vegetable mixture and hot pasta until well blended; season to taste. Sprinkle with cheese, if desired.
6 servings (about 1 1/3 cups each)