Everyone will eat their veggies when they taste this delicious dish. It features wide ribbons of pappardelle pasta tossed with vegetables in a savory Italian sauce.
cost per recipe: $10.86
The price is determined by the national average.
teaspoon olive oil
large onion, finely chopped (about 1 cup)
ounces fresh green beans, trimmed
large carrot, peeled and diced (about 1 cup)
package (10 ounces) frozen broccoli floretsflorets, thawed
cup frozen peas, thawed
cups Prego® Lower Sodium Roasted Red Pepper & Garlic Italian Sauce
pound (2 packages, 8 ounces each ) pappardelle (flat ribbon shaped) pasta, cooked and drained
cup fresh basil leaves, cut into thin strips
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, beans and carrots and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
Stir the broccoli, peas and sauce in the skillet and and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the vegetables are tender.
Place the pappardelle into a large bowl. Add the vegetable mixture and toss to coat. Sprinkle with the basil.