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Pasta Primavera with Garden Vegetables
Ingredients
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1
3 ounce package spinach fettuccine or linguine
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1
small zucchini or yellow summer squash, halved lengthwise and sliced (1 cup)
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1
cup pea pods, tips and strings removed, halved lengthwise
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1
small yellow or red sweet pepper, chopped (1/2 cup)
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2
large tomatoes, peeled and coarsely chopped (2-1/2 cups)
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2
green onions, thinly sliced (1/4 cup)
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2
tablespoons snipped fresh basil or dill or 1 teaspoon dried basil or dillweed, crushed
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1
tablespoon olive oil or cooking oil
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2
tablespoons grated Parmesan cheese
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Coarsely cracked black pepper
Directions
1. Cook pasta according to package directions. Add zucchini or yellow summer squash, pea pods, and yellow or red sweet pepper to pasta in boiling water for last 3 minutes of cooking. Vegetables should be crisp-tender. Drain.
2. In a medium saucepan heat the tomatoes, green onion, and basil or dill in hot oil for 2 to 3 minutes or until heated through, stirring gently.
3. Toss the pasta mixture with the tomato mixture. Transfer to a warm serving platter. Sprinkle with Parmesan cheese and pepper. Makes 4 side-dish servings.
Nutrition Facts
(Pasta Primavera with Garden Vegetables)
- Servings Per Recipe 4,
- Calories 154,
- Protein (gm) 6,
- Carbohydrate (gm) 22,
- Fat, total (gm) 5,
- Cholesterol (mg) 2,
- Saturated fat (gm) 1,
- Sodium (mg) 74,
- Percent Daily Values are based on a 2,000 calorie diet
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