1 tablespoon olive oil or vegetable oil
2 cloves garlic, minced
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup chopped onion
3 cups fresh broccoli florets
3 cups sliced fresh mushrooms (about 8 oz.)
3/4 cup reduced-calorie Italian salad dressing
2 tablespoons balsamic vinegar
OR
2 tablespoons red wine vinegar
12 ounces angel hair pasta, uncooked
Salt and ground black pepper, to taste
Grated Parmesan cheese (optional)
Servings: 6
1. In large skillet or wok over medium-high heat, heat oil; add garlic. Cook 1 minute, stirring constantly; do not brown.
2. Add peppers and onion; cook 1 minute. Add broccoli and mushrooms; cook, stirring frequently, 3 minutes or until crisp-tender.
3. Stir in salad dressing and vinegar; remove from heat.
4. Meanwhile, cook pasta according to package directions.
5. Toss vegetable mixture and hot pasta until well blended; season to taste. Sprinkle with cheese, if desired.
6 servings (about 1 1/3 cups each)
2 cloves garlic, minced
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup chopped onion
3 cups fresh broccoli florets
3 cups sliced fresh mushrooms (about 8 oz.)
3/4 cup reduced-calorie Italian salad dressing
2 tablespoons balsamic vinegar
OR
2 tablespoons red wine vinegar
12 ounces angel hair pasta, uncooked
Salt and ground black pepper, to taste
Grated Parmesan cheese (optional)
Servings: 6
1. In large skillet or wok over medium-high heat, heat oil; add garlic. Cook 1 minute, stirring constantly; do not brown.
2. Add peppers and onion; cook 1 minute. Add broccoli and mushrooms; cook, stirring frequently, 3 minutes or until crisp-tender.
3. Stir in salad dressing and vinegar; remove from heat.
4. Meanwhile, cook pasta according to package directions.
5. Toss vegetable mixture and hot pasta until well blended; season to taste. Sprinkle with cheese, if desired.
6 servings (about 1 1/3 cups each)