Add more vitamins and minerals. Use Ronzoni® Smart Taste® pasta which is an excellent source of calcium, vitamin D and fiber.

Reviews
this sounds real good, I would just skip the Dill maybe use oregano
- kristen, Massachusetts

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What a summertime extravaganza! This recipe combines squash, leeks, carrots, green beans, and fresh herbs in one luscious side dish.

 

Servings: Makes 6 side-dish servings.

Total: 30 mins

Rated:

 

 

Ingredients

4 ounces fusilli, fettuccine, or linguine, broken in half

1/3 cup dry white wine

1/4 teaspoon salt

1 fresh red cayenne chili pepper, seeded and finely chopped (1/2 teaspoon), or 1/8 teaspoon ground red pepper

Nonstick cooking spray

3 medium carrots, cut into julienne strips (1-1/2 cups)

1-1/2 cups green beans bias-sliced into 2-inch pieces

2 medium leeks (8 ounces), cut into 1/2-inch-thick slices (2/3 cup)

1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed

1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed

1 clove garlic, minced

1 medium yellow summer squash, cut into julienne strips (1-1/2 cups)

2 tablespoons water

1/2 cup finely shredded Asiago or Parmesan cheese

Fresh red cayenne chili peppers (optional)

 

Directions

1. Cook pasta according to package directions. Meanwhile, combine wine, salt, and ground red pepper (if using); set aside. Lightly coat a wok with cooking spray. Preheat wok over medium heat. Add carrots, beans, leeks, basil, dill, and garlic. Stir-fry for 3 minutes.

2. Add squash, fresh red pepper (if using), and water. Cover wok and cook for 5 to 6 minutes more or until vegetables are crisp-tender. Drain pasta; add to vegetables. Drizzle with wine mixture. Toss gently. Transfer to a serving platter. Sprinkle with Asiago or Parmesan cheese. Garnish with additional fresh red pepper, if desired. Makes 6 side-dish servings.

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.