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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 343.2
  • Total Fat: 10.1 g
  • Cholesterol: 4.9 mg
  • Sodium: 346.2 mg
  • Total Carbs: 54.8 g
  • Dietary Fiber: 13.2 g
  • Protein: 16.0 g

View full nutritional breakdown of Perfect Pasta Primavera calories by ingredient
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Perfect Pasta Primavera

Submitted by: SP_STEPF
Perfect Pasta Primavera

Introduction

This light pasta dish has 2 1/2 servings of vegetables in each portion. This light pasta dish has 2 1/2 servings of vegetables in each portion.
Number of Servings: 4

Ingredients

    3 cups whole wheat pasta
    1 bag frozen artichokes (9 ounces or 1 can)
    1 10-ounce package frozen spinach (or 1 bag fresh)
    2 cups broccoli or asparagus, chopped
    2 cloves garlic, minced
    juice and zest of 2 lemons
    2 T olive oil
    plenty of fresh-ground black pepper
    8 sundried tomatoes, chopped
    3 roasted red peppers, chopped
    1/4 cup parmesan cheese, grated
    1/4 cup shredded fresh basil or chopped flat-leaf parsley

Tips

Serve with grilled chicken breast, sauteed shrimp or portobello mushrooms and a glass of white wine.


Directions

Makes four 1 1/2 cup servings.

Bring a large pot of water to a boil. Add whole-wheat pasta and cook according to package directions.

In a large, deep skillet, heat olive oil over medium flame. Add garlic and saute until fragrant, about two minutes. Add artichoke hearts, broccoli and spinach (still frozen is fine) and turn heat to medium high. Cook five minutes, or until vegetables are hot.

Add lemon zest and juice, along with chopped sun-dried tomatoes and roasted peppers. Drain pasta, reserving about a half-cup of cooking water. Immediately add pasta to vegetables. Toss gently, then season with plenty of fresh-ground black pepper. If pasta is too dry, add the reserved pasta water. Sprinkle with parmesan cheese and basil or parsley before serving.








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Member Ratings For This Recipe

  • BESTSUSIEYET

    Very Good
    34 of 36 people found this review helpful
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    We really liked this! I added 1 boneless skinless chicken breast (cut in bites & sauteed), used fresh instead of roasted red peppers, and forgot the cheese. My hubby & I both declare it a "keeper". - 2/8/09

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  • JEN830


    15 of 16 people found this review helpful
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    Tried this one! Was very light and healthy, not heavy! Thanks - 9/14/09

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  • LILBITBEV

    Incredible!
    13 of 15 people found this review helpful
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    I love pasta with veggies. This recipe was fantastic. Thanks for sharing it here on SP. - 6/28/09

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  • MSCHAR


    10 of 12 people found this review helpful
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    I loved it! But instead I ate it over brown rice for less calories & it's healthier. Next time I think I'll use only 1 lemon versus 2 lemons. I want it to be a little less tart. - 10/12/09

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  • BASKET-CASE

    Incredible!
    10 of 10 people found this review helpful
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    I used a pint of my canned tomatoes instead of the sundried tomatoes. Fantastic! - 10/4/09

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  • SERENITYSEL

    Incredible!
    10 of 10 people found this review helpful
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    I just HAD to try this recipe and it was out of this world. I love veggies and pasta, so this was wonderful! Thank you. - 10/4/09

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  • NANADA1947


    9 of 9 people found this review helpful
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    THIS IS GREAT!!!..i added more garlic and a little crushed red pepper..made it for my grand daugher & a few of her college friends..they raved.. - 12/22/09

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  • WRITERBECK

    Incredible!
    9 of 10 people found this review helpful
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    Was just wonderful - thanks for sharing! - 7/30/09

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  • TERI99


    8 of 9 people found this review helpful
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    Love this pasta. I also add mushrooms and either chicken breast pieces or pine nuts for a bit of protein. A little bit of basil pesto adds some nice flavor to finish it off. - 12/22/09

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  • PATRICIAANN46

    Incredible!
    8 of 8 people found this review helpful
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    Love It!!!!!!! Added chicken breast for my meat-loving husband. - 10/3/09

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  • BEBE45

    Very Good
    7 of 8 people found this review helpful
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    Tried this recipe tonight, and we loved it! I used canned artichoke hearts, as frozen are not available at my market, and fresh baby spinach. I followed the recipe exactly as written, with once exception: I only used one lemon as suggested by another comment, and I put the lemon in last. - 1/30/10

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  • JROMANWIS

    Very Good
    7 of 9 people found this review helpful
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    Thanks! My boss gave me artichokes and I had NO clue what to do with the darned things! This was wonderful! :) - 7/29/09

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  • THEALMIGHTYM

    Incredible!
    6 of 6 people found this review helpful
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    What a way to get me to eat my veggies! I didn't even feel like I needed the cheese (though it's still awesome with it). - 1/26/10

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  • AIM_2_LOSE_2

    Incredible!
    6 of 9 people found this review helpful
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    A fantastic pasta dish! - 10/3/09

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  • JOHELF


    6 of 7 people found this review helpful
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    Was delicious and easy. - 10/3/09

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  • TONCHWILL

    Incredible!
    6 of 16 people found this review helpful
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    Sounds very tasty and healthy too! I am definately going to try this recipe! My first try will probably go with the shrimp and 'shrooms! Thanks for sharing! - 7/2/09

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  • KAT573

    Very Good
    5 of 9 people found this review helpful
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    This looks wondermost, and I will add in my fresh herbs to give it more punch and nutritional value. I liked the idea of adding protein to it to up the protein factor, and it also is a good VEG dish we need to have once a week or thrice. - 12/22/09

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  • NEUEBECS

    Very Good
    5 of 6 people found this review helpful
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    Made this for dinner last night, added grilled chicken breasts. Loved it! I did use a little of the water from the pasta as ours was a bit dry. Try it you'll like it. - 10/23/09

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  • DIGBOI

    Incredible!
    5 of 7 people found this review helpful
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    I love this recipe. I would add pasta seasonings to give it more flavor. - 8/3/09

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  • PHATSHAR


    5 of 14 people found this review helpful
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    Always looking for something different...sounds good... can't wait to try it. - 7/14/09

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  • KIMHALLMARK


    4 of 4 people found this review helpful
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    Most pastas are 2 oz dry for one serv 210 cal per serv with WW pasta the cal count is less about 180 per serv this recipe calls for 4 oz per serv so that would be 420 cal for white pasta and about 360 cal for WW pasta. Using 2 oz per serv MAY make the cal count correct, but, I did NOT figure it out. - 4/26/10

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  • EGRAVA

    Incredible!
    4 of 6 people found this review helpful
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    I loved this!! I did tweak it a little - asparagus was on sale at my grocerty store this week, so I used that instead of broccoli. Also, I used canned tomatoes instead of the sun dried. And, I used a fresh yellow pepper instead of roasted red. Will definitely make this again. - 3/16/10

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  • NHARSANYI

    Very Good
    4 of 6 people found this review helpful
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    My husband and daughter loved this. I left out the broccoli and added shrimp and some fire roasted diced tomatoes. Great choice for a healthier pasta dish. - 12/28/09

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  • TEXASLYNN

    Very Good
    4 of 7 people found this review helpful
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    This would be good with spiral pasta too. - 11/2/09

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  • CGARRETT1025

    Good
    3 of 3 people found this review helpful
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    The recipe was so-so. It just made me want Macaroni Grill. - 4/28/10

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