PASTA PRIMAVERA WITH SUN DRIED TOMATOES

PASTA PRIMAVERA WITH SUN DRIED TOMATOES

8 ounces Rotini, Twists, or Spirals, uncooked
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
2 cloves garlic, minced
1/8 teaspoon hot red pepper flakes
1 cup tender fresh green beans, cut into 1-inch pieces
2 small zucchini, sliced
2 small yellow squash, sliced
1 cup thinly sliced carrot
1 medium red onion, cut into eighths
1/4 cup chicken broth
1/4 cup lightly packed fresh basil leaves, chopped
1/2 cup oil-packed sun-dried tomatoes, chopped
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

  1. Prepare pasta according to package directions; drain.

  2. In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add zucchini, squash, carrots and onion and stir-fry until tender-crisp, about 5 minutes. Add chicken broth and simmer 1 minute. In a large serving bowl, toss together pasta, vegetables, basil and sun-dried tomatoes. Garnish with Parmesan cheese and parsley and serve.