Our eyes are drawn to color. Why does that matter when it comes to food? The more colorful our food is that we eat, the more protection the eyes are getting. Healthy food means healthy vision! Enjoy this vibrant and delicious recipe from EyeCare America, a public service program of The Foundation of the American Academy of Ophthalmology.
Caesar Pasta Primavera
Serving Size: 1/6 recipe, Total Servings: 6
- 1 (12-ounce) package regular or multi-grain bow-tie pasta
- 2 tablespoons olive oil
- 1/4 pound asparagus, cut into 1-1/2-inch pieces
- 1/4 pound snow peas, trimmed
- 2 medium carrots, thinly sliced
- 1 medium-sized yellow or red bell pepper, cut into 1-inch chunks
- 3 medium plum tomatoes, cut into thin wedges
- 3 garlic cloves, minced
- 1 (14-1/2-ounce) can ready-to-serve reduced-sodium chicken or vegetable broth
- 1 (1.2-ounce) package dry Caesar dressing mix
- 2 tablespoons grated Parmesan cheese (optional)
- Cook pasta according to package directions, omitting the salt; drain. Meanwhile, in a large skillet, heat olive oil over medium heat and sauté asparagus, snow peas, carrots, and bell pepper 2 minutes. Stir in tomatoes and garlic.
- In a small bowl, combine broth and dressing mix; pour over vegetables and bring to a boil. Reduce heat to low and simmer 5 to 7 minutes, or until vegetables are crisp-tender, stirring occasionally.
- In a large bowl, combine hot pasta and vegetable mixture; add Parmesan cheese, if desired, and toss until well coated. Serve immediately.