Jill's Veggie Pasta
  • ⅓ cup Great Lakes Pignolias (pine nuts), lightly browned
  • 1 cup (3.5 oz pkg) Great Lakes Sun Dried Tomatoes, Diced
  • ¼ cup + 3 Tablespoons Extra Virgin Olive Oil
  • 4 cloves Minced Garlic
  • 3 cups Fresh Vegetables (peppers, onions, yellow squash, zucchini, asparagus, broccoli, mushrooms or whatever you like)
  • 2 Tablespoons Dried Basil
  • ½ cup Grated Parmesan Cheese
  • 12 oz Pasta (bow ties, orzo, spaghetti, rotini, your favorite)
  1. Lightly brown the Pignolias (pine nuts) in a dry frying pan and set aside. Prepare pasta according to package directions. Drain and keep warm until ready to stir in. Sauté tomatoes, garlic and vegetables in 3 tablespoons of olive oil until vegetables are as soft as you like them. Add remaining olive oil and dried Basil. Combine with pasta. Stir in cheese and pignolias. Salt and pepper to taste. Serve.
Recipe by Great Lakes International Trading, Inc. at https://glit.com/recipes/tomato-recipes/jills-veggie-pasta/