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Pasta Primavera

Ingredients
  Olive oil 2 Teaspoon
  Asparagus spears 6 , cut into 1-inch pieces (Use Medium Sized)
  Sliced yellow squash 1⁄2 Cup (8 tbs)
  Diced red bell pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned low sodium chicken broth 1⁄2 Cup (8 tbs) (Use Ready-To-Serve Variety)
  Chopped fresh parsley 1 Tablespoon
  Chopped fresh basil leaves/1/2 teaspoon dried basil 1 Tablespoon
  Cooked thin spaghetti 1 1⁄2 Cup (24 tbs) (Use Hot)
  Grated parmesan cheese 1 Tablespoon
Directions

MAKING
1. In a 10-inch nonstick skillet, heat oil.
2. Stir in asparagus, squash, pepper, and garlic; cook with occasional stirring over medium-high heat for 1-2 minutes until the squash is soft.
3. Add broth, parsley, and basil; stir, cover and cook over low heat for about 5 minutes until the asparagus is tender.
4. Add spaghetti and toss with a pair of forks.

SERVING
5. In a serving bowl, place the spaghetti.
6. Garnish with cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Ingredient: 
Asparagus
Interest: 
Healthy
Cook Time: 
10 Minutes
Servings: 
2

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4.203125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 674 Calories from Fat 96

% Daily Value*

Total Fat 10 g16.1%

Saturated Fat 2.1 g10.6%

Trans Fat 0 g

Cholesterol 6.6 mg2.2%

Sodium 281.9 mg11.7%

Total Carbohydrates 120 g40.2%

Dietary Fiber 7.7 g30.8%

Sugars 8.7 g

Protein 23 g45.4%

Vitamin A 54.2% Vitamin C 112%

Calcium 15% Iron 11.5%

*Based on a 2000 Calorie diet

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Pasta Primavera Recipe