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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 252.3
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.5 mg
  • Total Carbs: 53.9 g
  • Dietary Fiber: 9.2 g
  • Protein: 8.5 g

View full nutritional breakdown of "Clean" Pasta Primavera calories by ingredient
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"Clean" Pasta Primavera

Submitted by: TEHAMMER

Introduction

Pair this delicious pasta with a green salad and you've got a great low-sodium meal (providing almost half your fiber!) for less than 300 calories! Pair this delicious pasta with a green salad and you've got a great low-sodium meal (providing almost half your fiber!) for less than 300 calories!
Number of Servings: 6

Ingredients

    1 box (13.25 oz.) Ronzoni Healthy Harvest Wholel Wheat Penne Rigate
    1 can (14.5 oz.) organic diced tomatoes with italian herbs in tomatoe juice
    1 Tablespoon olive oil
    1 large red bell pepper
    1 medium yellow summer squash
    1 medium zucchini squash
    12 spears asparagus

Directions

Put entire box of pasta on to boil. While pasta is boiling, slice veggies into bite-sized pieces and saute in olive oil. Add tomatoes to veggies and cook till hot. Drain pasta, add sauce and enjoy!

Makes six 1-1/2 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user TEHAMMER.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    I added onion & red pepper flakes, and "finished" the pasta in the frying pan with the veggies (adding some of the pasta water to make more "sauce")....it's a keeper... - 3/5/11

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  • Very Good
    1 of 1 people found this review helpful
    I also added a bit of the starchy pasta water for more "sauce". Thanks for the recipe! :) - 5/31/11

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  • Very Good
    1 of 1 people found this review helpful
    I made this without the asparagus, and added yellow onion. Very delicious. - 1/5/11

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  • Incredible!
    1 of 1 people found this review helpful
    Made this tonight and it was great! I loved the fresh taste ... you could also use shredded carrot. - 11/11/09

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  • Very Good
    0 of 1 people found this review helpful
    This is fantastic. I added artichoke hearts, onion, garlic, and mushrooms. Topped it with parmesan cheese. Delicious! - 8/23/12

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  • Good
    0 of 1 people found this review helpful
    This was decent recipe. Bell peppers not necessary. parboiled asparagus separately and tossed with safflower oil, parm (u can sub with vegan parm) cheese, and splash of lemon juice to serve as a side. I also chopped squash&zuch tiny and simmered in tomato sauce w/ the tomatoes. will make this again. - 7/26/12

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  • I am so going to be trying this, hopefully this week.. it sounds great!! - 11/7/10

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  • Very Good
    0 of 1 people found this review helpful
    Good! Made with canned tomato, yellow squash and broccoli. Added a little parmesan cheese and olive oil! Delicious! served over whole wheat spagetti - 5/4/10

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  • I cannot gag down any form of squash: what could I sub for that? The rest of the recipe sounds fantastic!! - 4/22/10

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  • Perfectly simple. It's the Recipe of the week on my Clean Eating & Recipes Team. GREAT! - 4/13/10

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  • Yummy! I actually used fresh tomatoes instead of canned and made a smaller batch, but this is a great recipe!! - 4/15/09

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