Garden Pasta Toss 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 1 (16-ounce) container reduced-fat sour cream Cook the pasta according to the package directions; drain, rinse, drain again, and set aside in a large bowl. Cover to keep warm.
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. 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. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
