Title: Pasta Primavera with Sun Dried Tomatoes
Categories: Pasta Vegetarian
Yield: 4 Servings

8	oz	Rotini, Twists or Spirals - uncooked
1	tb	Olive or vegetable oil
2		Garlic cloves; minced
1/8	ts	Hot red pepper flakes
1	c	Tender fresh green beans - cut into 1-inch pieces
2	sm	Zucchini; sliced
2	sm	Yellow squash; sliced
1	c	Thinly sliced carrot
1	md	Red onion; cut into eighths
1/4	c	Chicken broth
1/4	c	Lightly packed fresh basil - chopped
1/2	c	Sun-dried tomatoes, chopped - (oil-packed type)
1/4	c	Grated Parmesan cheese
1/4	c	Chopped fresh parsley

Prepare pasta according to package directions; drain.

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.

Each serving provides: 300 Calories; 10.8 g Protein; 44.3 g Carbohydrates; 10.3 g Fat; 5 mg Cholesterol; 265 mg Sodium. Calories from Fat: 30%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

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