Herbed Pasta Primavera

This whole wheat pasta bowl is brimming with summer vegetables, including green beans, carrots, and zucchini. Basil adds a crowning burst of freshness.

Herbed Pasta Primavera Enlarge Image
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8 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
40 mins
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Herbed Pasta Primavera

Ingredients
1 3/4
cups dried multigrain or whole wheat penne pasta (8 ounces)
8
ounces packaged peeled baby carrots, halved lengthwise (1-3/4 cups)
1
tablespoon olive oil
8
ounces fresh green beans, trimmed and cut into 2-inch pieces (1 1/2 cups)
1/2
cup sliced green onion or 1 medium onion, chopped
3/4
cup chicken broth
2
cloves garlic, minced
1
medium zucchini and/or yellow summer squash, halved lengthwise and sliced 1/4-inch thick (2 cups)
2
tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1/4
teaspoon salt
1/4
cup sliced almonds, toasted
 
Grated or finely shredded Parmesan cheese (optional)
 
Cracked black pepper

Directions

  1. Cook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm.
  2. Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, green onion, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
  3. Toss vegetable mixture, basil, and salt with penne. Sprinkle with almonds, cheese (if desired), and pepper.
  4. Makes 4 servings

Nutrition Facts

(Herbed Pasta Primavera)
    Per serving:
  • 284 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 0 mg chol.,
  • 375 mg sodium,
  • 42 g carb.,
  • 7 g fiber,
  • 3 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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