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 oz  dry whole-wheat spaghetti
  • 1 Tbsp  olive oil
  • 1 tsp  garlic, minced (about ½ clove)
  • 4 C  assorted cooked vegetables—such as red pepper strips, broccoli florets, carrot sticks, or green beans (Leftover Friendly)
  • 1 can  (15½ oz) no-salt-added diced tomatoes
  • 1 can  (5½ oz) low-sodium tomato juice
  • ¼ tsp  ground black pepper
  • ¼ C  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.  Drain.
  3. Meanwhile, combine olive oil and garlic in a large sauté pan.  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 3–5 minutes).
  5. Add diced tomatoes, tomato juice, and pepper.  Bring to a boil.  Reduce heat, and simmer for 5 minutes.
  6. Add spaghetti and parmesan cheese.  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 don’t have leftover cooked vegetables, see basic  cooking instructions.

Nutrition (per serving):

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

*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute