Ingredients:
8 ounces dried pasta, cooked, drained, and kept warm
1 tablespoon olive oil
2 cups fresh vegetables: broccoli, carrot, onion, zucchini, bell pepper, cut into bite-size pieces
1/4 teaspoon red pepper (optional), crushed
1 3/4 cups (14.5-oz.) recipe-ready diced tomatoes, undrained
3/4 cup chicken broth or wine
1/3 cup Italian tomato paste (half of 6-ounce can)
1 container grated Parmesan cheese (optional)
Directions:
HEAT olive oil in large skillet over medium-high heat. Add vegetables and crushed red pepper; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender. Add tomatoes with juice, broth, and tomato paste. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes.
SERVE over pasta; sprinkle with cheese.
Estimated Times:
Prep Time:
0 minutes
Cooking Time:
20 minutes
Cooling Time: 0 minutes
Servings: 4
This recipe is:
