The recipes we love

Pasta with red peppers and sautéed vegetables
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

  1. Thaw dip according to package instructions.
  2. Meanwhile, in large pan, heat oil over medium-high heat and sauté vegetables for 5
  3. minutes. Season to taste and add the basil.
  4. Drain pasta and reserve 1/2 cup (125 ml) of the cooking water.
  5. Return to saucepan, add the dip nuggets and heat until simmering.
  6. 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