Veggie Angel Hair Pasta
Veggie angel hair pasta is a light and delicious meal with zucchini, yellow squash, carrots and tomatoes. Ready in 30 minutes or less. Perfect for summertime or anytime!
Ingredients
- 8 ounces angel hair pasta
- 2 tablespoons olive oil
- 1 large shallot, chopped
- 2 cloves garlic, minced
- 1/2 yellow squash, julienne sliced
- 1 small zucchini, julienne sliced
- 1 small carrot, julienne sliced
- 1 cup grape tomatoes, halved
- 5 basil leaves, chiffonade
- 2 tablespoons parsley, roughly chopped
- 1 cup low sodium chicken broth
- 2 tablespoons tomato paste
- salt and pepper to taste
- crushed red pepper flakes to taste
Instructions
- Prepare the vegetables. Chop the shallot and cut the grape tomatoes in half. Julienne slice the yellow squash, zucchini and carrot. Chiffonade the basil and roughly chop the parsley.
- Bring a pot of salted water to a boil in a stock pot. Add angel pasta and cook 3-5 minutes until pasta is al dente.
- In the meantime, heat a large saute pan and add the olive oil. Saute the shallot, minced garlic, yellow squash, zucchini and carrot for 2-3 minutes or until just tender.
- Add chicken broth, tomato paste, grape tomato halves, parsley and basil. Salt and pepper to taste. Add crushed red pepper flakes to desired heat level. Cook, and stir for 1-2 minutes.
- Remove from the heat. Add drained pasta and toss with the vegetable mixture.
- Serve immediately with fresh grated parmesan if desired. May garnish with additional basil or parsley.
Nutrition
Calories: 198kcal
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