Vegetable Bounty Rotini

From the kitchen of Dreamfields Pasta and
Chef Jim ColemanPreparation Time: 20 minutes
Cook Time: 15 minutes



Ingredients:
1 box uncooked Dreamfields Rotini
2 tablespoons olive oil
3/4 cup sliced fresh mushrooms (such as cremini, shiitake, button or baby portabella)
1 small onion, thinly sliced
4 cloves garlic, minced
2 small to medium zucchini, cut lengthwise and then cut crosswise into 1/2-inch pieces
2 small to medium yellow squash, cut lengthwise and then cut crosswise into 1/2-inch pieces
4 medium tomatoes, coarsely chopped
1/3 cup dry white wine
1/2 cup crumbled creamy goat cheese
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper

Directions:

1. Cook pasta according to package directions. Drain and return to pan.
2. Meanwhile, heat oil in large skillet over medium to medium-high heat. Add mushrooms, onion and garlic. Cook about 5 minutes until mushrooms have released most of their liquid, stirring occasionally. Add zucchini, yellow squash and tomatoes; cook 2 minutes or until squash are crisp tender, stirring frequently.
3. Add wine to skillet. Continue cooking and stirring 2 minutes. Reduce heat to medium-low; stir in goat cheese and basil. Add pasta; toss to coat. Season with salt and pepper as desired.

Makes 6 servings.

Nutrition information (1/6 of recipe): 333 calories; 12 g protein; 14 g digestible carbohydrates*; 9 g total fat; 3 g saturated fat; 7 mg cholesterol; 73 mg sodium; 8 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 54 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Labels: all, american, family, italian, Low-Calorie, Low-Cholesterol, Low-Digestible-Carbs, Low-Saturated-Fat, Low-Sodium, main-dish, rotini, vegetarian