Veggie Quinoa Pasta
Ingredients
The pasta
-
8
ounces
Quinoa Pasta Shells
-
1
cup
cooked red quinoa
The vegetables
-
2
teaspoons
minced garlic
-
1
small
yellow squash, cut into ¾ inch pieces
-
1
medium
red pepper, seeded and chopped
-
1
cup
green beans, trimmed and cut into 1 inch pieces
-
1
cup
fresh or thawed frozen corn
-
1
cup
cherry tomatoes, quartered
The dressing and toppings
-
⅓
cup
balsamic vinaigrette dressing
-
¼
cup
toasted sliced almonds
-
2
tablespoons
basil, sliced thin
Instructions
- 1. Cook the quinoa pasta according to package directions, then drain and rinse.
- 2. In a large skillet, spray with olive oil and heat to medium. Add minced garlic and cook for 30 seconds.
- 3. Add yellow squash, red pepper, green beans, and corn to the skillet. Cook for 5 minutes until crisp-tender.
- 4. Combine the cooked pasta and red quinoa in a mixing bowl. Toss with the sautéed vegetables and stir in cherry tomatoes.
- 5. Drizzle with balsamic vinaigrette dressing, then top with toasted almonds and basil before serving.
Nutrition Facts (estimated)
Servings
6
Calories
362
Total fat
10g
Total carbohydrates
60g
Total protein
9g
Sodium
7mg
Cholesterol
0mg
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