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 |
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
- Cook pasta according to package directions, omitting salt and oil.
- 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.
- 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