Cardiac Connection > Recipes > Pasta, Vegetables and Pine Nuts

Forward this page to friends

This recipe is heart healthy.

Yield: 8 Servings

1 lb cavatelli or other small pasta

1 medium onion

1 sweet red pepper

2 small zucchini

1 lb mushrooms

2 cloves of garlic

1 tbsp olive oil

pepper to taste

1 tsp dried basil

1 cup coarsely chopped pine nuts

Boil pasta and prepare the vegetables: peel and dice the onion; clean the pepper and cut into 1-inch squares; slice the zucchini; trim and quarter the mushrooms; peel and crush the garlic.

Heat the oil in a deep frying pan. Add the onion and saut� until it is translucent. Add the garlic and vegetables, salt, pepper, and basil and toss to combine. Cover and cook over medium heat until the vegetables are tender.

Drain cooked pasta and add to the vegetables with half of the nuts and mix well. To serve, top with remaining nuts and grated cheese if desired.

Nutrition Facts (per serving): Calories: 296, Fat: 8 grams, Saturated fat: 1 gram, Cholesterol: 0, Sodium: 7 mg, Carbohydrate: 48 grams, Fiber: 4 grams, Protein: 11 grams