Skillet Vegetable Dinner
- Servings: 6
Zucchini, asparagus, and peppers create the perfect vegetable mash-up for this colorful skillet dinner.
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Ingredients
| 6 oz | No Yolks® Broad Noodles |
| 1 lb | asparagus, trimmed, cut diagonally into 1-1/2 inch pieces |
| 2 Tbsps | olive oil |
| 2 | garlic cloves, minced |
| 1 | red onion, thinly sliced |
| 1 | zucchini, trimmed, halved lengthwise and thinly sliced |
| 1 cup | red bell pepper, thinly sliced |
| 1/2 cup | low sodium chicken broth |
| 1/2 tsp | salt |
| 1/4 tsp | ground black pepper |
| 3/4 cup | shaved Parmesan cheese |
| 1/4 cup | chopped fresh basil leaves |
Directions
- Prepare noodles according to package directions.
- Place asparagus in large pot of boiling water. Blanch for 1 minute. Drain well.
- Heat oil in very large skillet (or Dutch oven). Add blanched asparagus, garlic, onion, zucchini and bell pepper. Cook over medium-high heat for 5 to 10 minutes or until tender, but not mushy, stirring occasionally.
- Add broth to skillet and scrape up any browned bits. Add cooked noodles, salt and pepper. Simmer until hot, about 2 minutes, stirring occasionally.
- Stir in cheese and toss to mix. Sprinkle on basil and toss again.
