Broccoli and Carrot Linguine the Editors of Publications International, Ltd.
Broccoli and Carrot Linguine
Prep and Cook Time 20 minutes
Makes 6 servings
|1||package (9 ounces) refrigerated linguine, cut in half|
|1||tablespoon olive oil|
|1||cup shredded carrots|
|1/4||cup Italian salad dressing|
|1||tablespoon red wine vinegar|
|1/2||teaspoon black pepper|
|1||cup petite frozen broccoli florets, cooked and drained|
|1||cup grated Parmesan cheese|
- Cook pasta according to package directions. Drain well.
- While pasta is cooking, heat oil in large nonstick skillet over medium heat until hot. Add carrots, salad dressing, vinegar, sugar and pepper; cook and stir 2 minutes. Remove from heat.
- Combine pasta, broccoli and carrot mixture in large serving bowl. Add cheese; toss to combine.
|Total Fat||14 g|
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