Spring Pasta Primavera
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories306Total Fat6 gSaturated Fat1 gSodium46 mgTotal Carbohydrate53 gDietary Fiber4 gProtein10 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresPasta (eg, fettuccini, spaghetti)4 ouncesOlive oil2 teaspoonsGarlic clove, sliced1Yellow onion, diced¼ cupSmall zucchini, sliced into 1 ½ inch long julienne strips½Orange bell pepper, sliced into 1 ½ inch long strips½ Roma tomatoes, diced3Fresh basil, chopped2 tablespoonsParmesan cheese, grated2 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




    Health Information Library content is provided by EBSCO Publishing, fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.

     

    This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

     

    To send comments or feedback to EBSCO's Editorial Team regarding the content please e-mail healthlibrarysupport@ebscohost.com.