Vegetable Bounty Rotini Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 1 box uncooked Dreamfields Rotini
  • 2 tablespoons olive oil
  • 3/4 cup sliced fresh mushrooms (such as cremini, shiitake, button or baby portabella)
  • 1 small onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 small to medium zucchini, cut lengthwise and then cut crosswise into 1/2-inch pieces
  • 2 small to medium yellow squash, cut lengthwise and then cut crosswise into 1/2-inch pieces
  • 4 medium tomatoes, coarsely chopped
  • 1/3 cup dry white wine
  • 1/2 cup crumbled creamy goat cheese
  • 2 tablespoons chopped fresh basil
  • Kosher salt and freshly ground black pepper


Directions

  1. Cook pasta according to package directions. Drain and return to pan.
  2. Meanwhile, heat oil in large skillet over medium to medium-high heat. Add mushrooms, onion and garlic. Cook about 5 minutes until mushrooms have released most of their liquid, stirring occasionally. Add zucchini, yellow squash and tomatoes; cook 2 minutes or until squash are crisp tender, stirring frequently.
  3. Add wine to skillet. Continue cooking and stirring 2 minutes. Reduce heat to medium-low; stir in goat cheese and basil. Add pasta; toss to coat. Season with salt and pepper as desired.


Recipe Yield: Makes 6 servings.

Nutritional Information Per Serving:

Calories: 333
Calories from fat: 54
Fat: 9 grams
Saturated Fat: 3 grams
Fiber: 8 grams
Sodium: 73 milligrams
Cholesterol: 7 milligrams
Protein: 12 grams
Carbohydrates: 0 grams



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