• 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
    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.

    Exchanges2.5 starches; 3 vegetables; 1 fat

    Side Suggestions: Whole Wheat Baguette

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