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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 325.3
  • Total Fat: 9.6 g
  • Cholesterol: 21.4 mg
  • Sodium: 161.6 mg
  • Total Carbs: 53.6 g
  • Dietary Fiber: 9.2 g
  • Protein: 12.8 g

View full nutritional breakdown of Kristen's Veggie Pasta Primavera calories by ingredient
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Kristen's Veggie Pasta Primavera

Submitted by: HEAVENSSHADOW

Introduction

This is a vegetarian recipe I threw together based on different variations of Pasta Primavera and what I had on hand. It makes A LOT of food, but I cook for hungry men often. This is a vegetarian recipe I threw together based on different variations of Pasta Primavera and what I had on hand. It makes A LOT of food, but I cook for hungry men often.
Number of Servings: 8

Ingredients

    Ronzini Smart Taste Spaghetti (I used the whole box, which I think is 16 oz)
    1 Tbsp Olive Oil
    3 cloves garlic, minced
    2-3 Tbsp onion, chopped
    1-2 Zucchini, cubed
    3/4 cup carrots, chopped
    1-2 cups fresh broccoli florets, chopped
    1.5 Tbsp Butter, Unsalted
    2 Tbsp White Flour
    2 cups Milk (I used 2%)
    1 cup (approx.) Part Skim Shredded Mozzerella Cheese
    1 oz Feta Cheese
    Pepper to taste
    Salt to taste

Directions

Boil the pasta until al dente.
In a separate skillet, drizzle the olive oil and heat on medium-high. Add in the veggies and sautee until they are al dente (softened, but still crsip).
Add to the veggies the butter until melted. Add in the 2 Tbsp of flour and toss vegetables to coat. Slowly add in the milk and cook until sauce has thickened. I added in a cup at a time until I reached the desired sauce consistency.
Add in the cheese and stir to melt. Salt and Pepper to taste. I omitted the salt, but added lots of pepper for flavor without the added sodium.
Add in the pasta and toss to coat. Top with permesan if desired. Serve hot and enjoy!


Recipe makes 8-10 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user HEAVENSSHADOW.






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