The recipes we love
Pasta with red peppers and sautéed vegetables
Pasta with red peppers and sautéed vegetables
Portions 4
Preparation Time
Cooking Time
Ingredients
- 2/3 lb (300 g) linguine
- 2 tbsp (30 ml) olive oil
- 1 yellow pepper, diced
- ½ red onion, chopped
- 1 container 1/2 lb (227 g) mushrooms, quartered
- 2 c (500 ml) Arctic Gardens broccoli florets
- Freshly ground salt and pepper
- 1/3 c (80 ml) fresh basil, chopped
-
1 ½ bag Arctic Gardens red pepper dip
Preparation
- Thaw dip according to package instructions.
- Meanwhile, in large pan, heat oil over medium-high heat and sauté vegetables for 5
- minutes. Season to taste and add the basil.
- Drain pasta and reserve 1/2 cup (125 ml) of the cooking water.
- Return to saucepan, add the dip nuggets and heat until simmering.
- Divide onto plates and top with the sautéed vegetables. Serve with Parmesan, if desired.
Nutrition Facts (per serving) :
Calories: 270
Protein: 8 g
Fat: 10 g
Carbohydrate: 40 g
Fibre: 8 g
Sodium: 549 mg
Recipe ideas using this product
