Angel Hair Pasta Primavera

Serves: 6
Total Calories: 692


1 (16-ounce) package angel hair pasta or vermicelli
1/4 cup vegetable oil
1 medium-sized yellow squash, sliced (about 1 cup)
1 medium-sized onion, diced
1 cup sliced fresh mushrooms
4 ounces fresh or 6 ounces frozen Chinese pea pods, thawed
1 large clove garlic
2 large ripe tomatoes, chopped
1 1/2 teaspoons salt (optional)
1 teaspoon dried basil
1/4 cup grated Parmesan cheese


In a deep 4-quart saucepan bring 2 quarts of water to a boil. Cook angel hair pasta according to package directions. In a 12-inch skillet over medium heat, heat oil, adding squash, onion, mushrooms, pea pods, and garlic. Cook 5 minutes, stirring occasionally until vegetables are crisp-tender. Add tomatoes, salt, and basil to vegetables; cook 2 minutes until heated through. Drain pasta. Add vegetables to pasta in saucepan along with 1/4 cup Parmesan cheese. Stir to mix. Serve with additional cheese.

Fun Fact: It was at Old North Church in Boston that lanterns were hung to signal Paul Revere to begin his ride to Lexington and Concord. Actually two riders, Revere and his North Street neighbor William Dawes both set off to sound the alarm to be sure the message got through if one was captured. Revere was in fact captured, and Dawes got through, but it was Revere that Longfellow immortalized in his famous poem, “Paul Revere’s Ride.”

Nutritional Facts:

Serves: 6
Total Calories: 692
Calories from Fat: 137

This Angel Hair Pasta Primavera recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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Reuben Lasagna
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Angel Hair Pasta Primavera
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