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Rotini with Summer Vegetables

12 ounces rotini pasta 
3 cups broccoli florets 
3 cups sliced carrots 
3 red bell peppers, cut into 1-inch squares 
1/4 cup water 
1/4 teaspoon plus 1/8 teaspoon red pepper flakes, divided 
3 tablespoons olive oil 
3 cloves garlic, minced 
4 cups coarsely chopped seeded peeled plum tomatoes 
1/3 cup chopped fresh basil 
1/4 cup Chardonnay or other dry white wine 
3 cups sliced mushrooms 
2 cups (8 ounces) shredded part-skim mozzarella cheese 
1/4 cup shredded Asiago cheese 

Cook pasta according to package directions; drain. Place in large bowl
While pasta is cooking, combine broccoli, carrots, bell peppers, water and 1/4 teaspoon red pepper flakes in large microwavable baking dish
Cover loosely and microwave at HIGH 5 minutes or until hot
Stir in mushrooms. Cover and microwave 3 minutes. Let stand, covered, 5 minutes
Meanwhile to prepare sauce, heat olive oil in medium saucepan over medium-low heat until hot
Add garlic and remaining 1/8 teaspoon red pepper flakes. Cook and stir 1 minute
Add tomatoes. Heat 5 minutes
Stir in basil and wine. Simmer 5 minutes
While sauce is simmering, add vegetables to pasta; toss to combine
Place pasta mixture into serving bowl; sprinkle with cheeses. Serve with sauce

Food exchanges 2 starch 2 vegetable 1/2 meat 1 fat
Calories 282 Calories from Fat 29 % Total Fat 9 g Saturated Fat 3 g 
Cholesterol 15 mg Carbohydrate 38 g Fiber 8 g Protein 13 g Sodium 179 mg

Courtesy Diabetic Cooking

Serves 10