Recipe by Tish
These vegies are commonly found in your salad bars. The mixture is spiked with dry vermouth for flavor who's alcohol is burned off in cooking. Tossed with pasta this makes a great low fat main dish!
Top Review by wallyz
Excellent - especially when the vegetables are plentiful and fresh. It is a very colorful and tasty dish. I sliced some chicken breasts, stir fried them in olive oil and then added them at the same time as the pasta. It made a nice one-dish meal.
- 6 ounces spaghetti, uncooked
- vegetable oil cooking spray
- 1 cup broccoli floret
- 1 cup carrot, thinly sliced
- 1 cup zucchini, sliced
- 1⁄4 cup onion, sliced
- 1 small yellow sweet pepper, cut into julienne strips
- 1⁄2 cup cucumber, sliced
- 1⁄2 cup fresh mushrooms, sliced
- 1 small tomatoes, cut into 8 wedges
- 2 tablespoons dry vermouth
- 6 tablespoons grated parmesan cheese
- 1 tablespoon fresh parsley, minced
- 1⁄4 teaspoon sweet red pepper flakes
Directions See How It's Made
- Cook pasta according to the package directions, omitting salt and fat.
- Drain and set aside Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
- Add broccoli and next 3 ingredients, saute 4 minutes.
- Add pepper strips, cucumber, and mushrooms, saute 4 minutes.
- Add pasta, tomato and vermouth, toss gently.
- Cook until thoroughly heated.
- Sprinkle with cheese, parsley, and pepper flakes, toss gently.
- Serve immediately.