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Spring Pasta Primavera

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Nutrition FactsServings and TimesIngredients and Preparation

Nutrition Facts

Serving Size ½ of recipe
Calories 306
Total Fat 6 g
Saturated Fat 1 g
Sodium 46 mg
Total Carbohydrate 53 g
Dietary Fiber 4 g
Protein 10 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Pasta (eg, fettuccini, spaghetti) 4 ounces
Olive oil 2 teaspoons
Garlic clove, sliced 1
Yellow onion, diced ¼ cup
Small zucchini, sliced into 1 ½ inch long julienne strips ½
Orange bell pepper, sliced into 1 ½ inch long strips ½
Roma tomatoes, diced 3
Fresh basil, chopped 2 tablespoons
Parmesan cheese, grated 2 teaspoons

Directions

  1. Cook pasta according to package directions, omitting salt and oil.
  2. Heat olive oil in a large nonstick skillet over medium heat. Add garlic and onion and sauté for 2-3 minutes, until fragrant. Add zucchini and bell pepper and sauté an additional 3-4 minutes.
  3. Reduce heat to low and add the drained pasta to the skillet. Stir in the tomatoes and basil. Remove from heat and top with parmesan cheese.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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Resources

  • Exchanges

    2.5 starches; 3 vegetables; 1 fat

  • Side Suggestions: Whole Wheat Baguette

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