Perfect Pasta Primavera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups whole wheat pasta1 bag frozen artichokes (9 ounces or 1 can) 1 10-ounce package frozen spinach (or 1 bag fresh) 2 cups broccoli or asparagus, chopped2 cloves garlic, mincedjuice and zest of 2 lemons 2 T olive oilplenty of fresh-ground black pepper8 sundried tomatoes, chopped3 roasted red peppers, chopped1/2 cup parmesan cheese, grated1/4 cup shredded fresh basil or chopped flat-leaf parsley
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.
Meanwhile, in a large, deep skillet, heat olive oil over medium. 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, add the parmesan, then season with plenty of fresh-ground black pepper. If pasta is too dry, add the reserved pasta water. Sprinkle with basil or parsley before serving.
Bring a large pot of water to a boil. Add whole-wheat pasta and cook according to package directions.
Meanwhile, in a large, deep skillet, heat olive oil over medium. 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, add the parmesan, then season with plenty of fresh-ground black pepper. If pasta is too dry, add the reserved pasta water. Sprinkle with basil or parsley before serving.
Nutritional Info Amount Per Serving
- Calories: 371.7
- Total Fat: 12.0 g
- Cholesterol: 9.9 mg
- Sodium: 462.6 mg
- Total Carbs: 55.0 g
- Dietary Fiber: 13.2 g
- Protein: 18.6 g
Member Reviews
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BEBE45
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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KIMHALLMARK
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