What You'll Need
1 teaspoon olive oil
1 large onion, finely chopped (about 1 cup)
8 ounces fresh green beans, trimmed
2 large carrots, peeled and diced (about 1 cup)
1 package (10 ounces) frozen broccoli florets florets, thawed
1 cup frozen peas, thawed
3 cups Prego® Heart Smart™ Roasted Red Pepper & Garlic Italian Sauce
1 pound (2 packages, 8 ounces each ) pappardelle (flat ribbon shaped) pasta, cooked and drained
1/4 cup fresh basil leaves, cut into thin strips
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, beans and carrots and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
Stir the broccoli, peas and sauce in the skillet and and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the vegetables are tender.
Place the pappardelle into a large bowl. Add the vegetable mixture and toss to coat. Sprinkle with the basil.