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Garden Pasta Toss

(4 Votes)
Updated May 17, 2018
Garden Pasta Toss
SERVES
6
COOK TIME
4 Min

Deciding between making a pasta salad or veggie salad for the next family get-together? No need to choose one over the other when you can serve this Garden Pasta Toss that will satisfy your cravings for both pasta and vegetables.

What You'll Need

  • 12 ounces uncooked tri-colored rotelle or other twist pasta
  • 3 cups broccoli florets
  • 1/2 pound fresh mushrooms, quartered
  • 1 large red onion, cut in half and sliced
  • 1 medium red bell pepper, cut into 1/4-inch strips
  • 1 (10-1/2-ounce) can condensed chicken broth
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon salt

What to Do

  1. Cook the pasta according to the package directions; drain, rinse, drain again, and set aside in a large bowl. Cover to keep warm.
     
  2. Meanwhile, coat a large nonstick skillet with nonstick cooking spray. Add the broccoli, mushrooms, onion, and bell pepper; cook over medium-high heat for 2 to 3 minutes, stirring often. Add the broth, basil, thyme, crushed red pepper, and salt; mix until well combined. Bring to a boil and cook for 2 to 3 minutes, stirring occasionally.
     
  3. Reduce the heat to low then stir in the sour cream and continue stirring until heated through. Pour over the pasta; toss and serve immediately.

Notes

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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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i suggest not to rinse pasta, just drain and let it cool because if u drain it, rinse, and drain it again then your rinsing off some of the flavor of the pasta, i personally think its better without the pasta being rinsed and drained again.

still waiting to put my recipes into a category since they changed this website we cannot save our recipes into any category

Add shrimp or crabmeat and make a complete meal. I used half the broccoli and added the same amount of cauliflower. Family loved it.

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