- 1 T. olive oil
- 1 T. minced garlic
- 2 T. pine nuts
- 1 1/2 c. chicken broth
- 1/4 c. lemon juice
- 2 small zucchini, sliced thin
- 2 small yellow squash, chopped into 1/4-inch pieces
- 1 large red bell pepper, chopped into 1/4-inch pieces
- 1 large green bell pepper, sliced
- 1 c. mushrooms, sliced
- 2 T. chopped fresh basil or 1 T. dry
- 2 c. angel hair pasta’s cooked according to pkg. directions (whole wheat varieties work well)
- 2 T. fresh, grated Parmesan cheese (optional)
In a large skillet, saute garlic and pine nuts in olive oil for 2 minutes. Add broth and lemon juice. Bring to a full boil. Boil for 2 minutes. Reduce heat and toss in vegetables and basil. Simmer mixture for 2 minutes or until vegetables are crispy-tender. Spoon pasta in 4 equal portions. Top with 1/2 cup or desired amount of sauce. Sprinkle with cheese.
Variation: This dish takes on a different flair with addition of marinated chicken. Starting with about 8 ounces of chicken tenders (boneless, skinless) marinate for 1 hour in 1 cup bottled Italian dressing or for an interesting variation, use Lawry’s tequila lemon bottled marinade. Grill or saute for about 8 minutes or until tender. Top pasta with about 2 ounces of chicken per serving. Add sauce and sprinkle with Parmesan cheese.
Note: Selecting the perfect pasta for your favorite sauce is part function and part preference . Thick tubular shapes such a penne, ziti or mezzani go best with thick sauces that stick to the pasta’s surface. Spiral, corkscrew and grooved pasta, such as fusilli, rotelle or rigatoni, is best suited for thinner sauces. With this dish, the sauce is more like a broth; its thin, delicate consistency suits angel hair pasta well.
Nutritional Information Per Serving: Calories: 195; Fat: 5g; Carbohydrates: 28g; Protein: 8g; Sodium: 338 mg.