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Spring Pasta Primavera

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.
Exchanges
2.5 starches; 3 vegetables; 1 fat
Side Suggestions: Whole Wheat Baguette