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Pasta Primavera Recipe
|Olive oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Small broccoli florets||1 1⁄2 Cup (24 tbs)|
|Julienned zucchini strips||1 1⁄2 Cup (24 tbs)|
|Julienned carrot strips||1 Cup (16 tbs)|
|Sweet red pepper||1 , cut into thin 1" long strips|
|Dry white wine/Non alcoholic white wine||1⁄4 Cup (4 tbs)|
|Dried thyme||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Finely shredded parmesan cheese||1⁄2 Cup (8 tbs) (Optional)|
|Snipped italian parsley||1⁄4 Cup (4 tbs), loosely packed (Optional)|
Calories 266 Calories from Fat 44
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 2.5 g12.5%
Trans Fat 0 g
Cholesterol 26.1 mg
Sodium 175.9 mg7.3%
Total Carbohydrates 42 g13.9%
Dietary Fiber 3.3 g13.3%
Sugars 3.4 g
Protein 13 g25.1%
Vitamin A 117.3% Vitamin C 113.4%
Calcium 14.4% Iron 17.2%
*Based on a 2000 Calorie diet
Drain and set aside.
If necessary, cover to keep warm.
Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray.
Add the oil and heat over medium-high heat.
Add the garlic.
Cook and stir for 30 seconds.
Then add the broccoli, zucchini, carrots and red peppers.
Cook and stir for 3 to 5 minutes or until crisp-tender.
Stir in the wine, thyme and pepper.
Reduce the heat to medium.
Cover and cook for 1 minute more.
Transfer the vegetable mixture to a large bowl.
Add the hot pasta.
If desired, sprinkle with the Parmesan cheese and parsley.
Gently toss until well mixed.