Pasta Primavera

Pasta Primavera

Pasta, vegetables, and a sprinkle of cheese make this a child-friendly classic that

adults will love too.

CAL/SERV :

319

PREP TIME :

5 MINS

YIELDS :

4 SERVINGS

COOK TIME:

20 MINS

INGREDIENTS
  • 8 ozĀ  dry whole-wheat spaghetti
  • 1 TbspĀ  olive oil
  • 1 tspĀ  garlic, minced (about Ā½ clove)
  • 4 CĀ  assorted cooked vegetablesā€”such as red pepper strips, broccoli florets, carrot sticks, or green beans (Leftover Friendly)
  • 1 canĀ  (15Ā½ oz) no-salt-added diced tomatoes
  • 1 canĀ  (5Ā½ oz) low-sodium tomato juice
  • Ā¼ tspĀ  ground black pepper
  • Ā¼ CĀ  grated parmesan cheese

INSTRUCTIONS
  1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  2. Add spaghetti, and cook according to package directions.Ā  Drain.
  3. Meanwhile, combine olive oil and garlic in a large sautĆ© pan.Ā  Cook until garlic is soft, but not browned (about 30 seconds).
  4. Add mixed vegetables, and cook until vegetables are soft, but not browned (about 3ā€“5 minutes).
  5. Add diced tomatoes, tomato juice, and pepper.Ā  Bring to a boil.Ā  Reduce heat, and simmer for 5 minutes.
  6. Add spaghetti and parmesan cheese.Ā  Toss until the pasta is hot and well mixed, and serve.

Note: Substitute cooking spray for olive oil and save calories and fat.If you donā€™t have leftover cooked vegetables, see basicĀ  cooking instructions.

Nutrition (per serving):

Calories 319,Ā Total fat 6 g,Ā Saturated fat 2 g,Ā Cholesterol 4 mg,Ā Sodium 167Ā mg,Ā Total fiber 12 g,Ā Protein 13 g,Ā Carbohydrates 59 g,Ā Potassium 596Ā mg,Ā Vitamin A 140%,Ā Vitamin C 160%,Ā Calcium 15%, Iron 20%.

*Percent Daily Values areĀ based on a 2,000 calorieĀ diet.

Ā Courtesy of National Heart, Lung, and Blood Institute