ZESTY PRIMAVERA PASTA

Zesty Primavera Pasta image

Number Of Ingredients 10

1 cup zucchini, peeled and chopped
1 cup red bell pepper, , chopped
1 cup yellow squash, peeled and chopped
1 cup carrot, peeled and chopped
1 cup eggplant, peeled and chopped
6 tablespoons honey mustard, divided
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon fresh basil, chopped
1 (8-ounce) package penne pasta, cooked

Steps:

Toss vegetables with 4 tablespoons mustard broil until tender and set aside. Whisk remaining mustard, oil, vinegar and basil together in a large serving bowl add pasta, stirring gently. Fold in vegetables, tossing lightly until well coated.TIP: When freezing leftover diced peppers, corn or fresh herbs, add a little olive oil to the plastic zipping bag and shake. The oil will help keep the food separate and fresher too. They'll be ready to drop into sauces, salsas and salads! From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves