Spring Pasta Primavera
Adapted from CooksAid.com
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
- 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
