Spring Pasta Stir-Fry

So in honor of spring and to encourage healthy eating, I have decided to share a recipe that captures both Spring and health!  You can add a few other vegetables to this dish if you would like (broccoli).  Happy cooking and eating everyone!

Recipe: Spring Pasta Stir Fry (Courtesy of Pampered Chef)

Ingredients:

1 package of uncooked fettuccine noodles (WHEAT NOODLES ARE HEALTHIER)

1 large carrot, peeled and cut into julienne strips

1 small yellow summer squash, cut into julienne strips

1 small zucchini cut into julienne strips

2 plum tomatoes, seeded and cut into strips

2tbsp of olive oil divided

2 garlic cloves pressed

3/4tsp of salt divided

1/4 cup of snipped fresh basil leaves 

1/4tsp of coarsely ground black pepper

1oz of fresh Parmesan cheese

Directions:

1. In an 8-qt. Stockpot, cook pasta according to package directions; drain. Return pasta to stockpot; keep warm.
2. Meanwhile, prepare vegetables. Using Julienne Peeler, cut carrot, yellow squash and zucchini into long julienne strips. Slice tomatoes in half lengthwise and remove seeds using Cook's Corer.  Then slice tomatoes into 1/4-inch strips.
3. Heat Stir-Fry Skillet over medium heat. Add 1 tablespoon of the oil and garlic pressed with Garlic Press; cook and stir 2-3 minutes or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes and 1/4 teaspoon of the salt; stir-fry 1-2 minutes or until vegetables are crisp-tender.
4. Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese. Serve immediately.

Yield: 8 servings

Nutrients per serving: Calories 180, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 26 g, Protein 7 g

*Items in bold are Pampered Chef tools, please contact me if you are interested in purchasing any of the items.