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Pasta Primavera

chef.tim.lee's picture
  Uncooked spaghetti 8 Ounce
  Tender green beans 1 Cup (16 tbs), cut into 1 inch pieces
  Zucchini 2 Small, sliced
  Yellow squash 2 Small, sliced
  Thinly sliced carrot 1 Cup (16 tbs)
  Cauliflower 1 Cup (16 tbs)
  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Crushed red pepper flakes 1⁄8 Teaspoon
  Chicken broth 1⁄4 Cup (4 tbs)
  Lightly packed basil leaves 1⁄4 Cup (4 tbs) (Fresh Leaves)
  Oil packed sun-dried tomatoes 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 3 Tablespoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)

Cook spaghetti according to package directions, drain and set aside.
Steam vegetables only until crisp-tender, drain and chill.
Saute garlic in olive oil until light brown.
Add crushed red pepper, stir; then add chicken broth and simmer 1 minute.
Add chopped basil, spaghetti and vegetables; toss.
Arrange on platter.
Garnish with sun-dried tomatoes, Parmesan cheese and parsley.
Serve at room temperature.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1587 Calories from Fat 331

% Daily Value*

Total Fat 40 g60.9%

Saturated Fat 10.1 g50.4%

Trans Fat 0 g

Cholesterol 39.6 mg13.2%

Sodium 1045.6 mg43.6%

Total Carbohydrates 243 g81%

Dietary Fiber 33.5 g133.9%

Sugars 47.9 g

Protein 68 g136.8%

Vitamin A 553.5% Vitamin C 218.2%

Calcium 66.6% Iron 20.7%

*Based on a 2000 Calorie diet

Pasta Primavera Recipe