Perfect Pasta Primavera
(120)
  • 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
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.

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.


Servings Per Recipe: 4
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
  • CD4592528
     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
  • JEN830
     Tried this one! Was very light and healthy, not heavy! Thanks - 9/14/09
  • LILBITBEV
     I love pasta with veggies. This recipe was fantastic. Thanks for sharing it here on SP. - 6/28/09
  • MSCHAR
     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
  • BASKET-CASE
     I used a pint of my canned tomatoes instead of the sundried tomatoes. Fantastic! - 10/4/09
  • SERENITYSEL
     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
  • NANADA1947
     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
  • WRITERBECK
     Was just wonderful - thanks for sharing! - 7/30/09
  • 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
  • CD893953
     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
  • PATRICIAANN46
     Love It!!!!!!! Added chicken breast for my meat-loving husband. - 10/3/09
  • AIM_2_LOSE_2
     A fantastic pasta dish! - 10/3/09
  • JOHELF
     Was delicious and easy. - 10/3/09
  • JROMANWIS
     Thanks! My boss gave me artichokes and I had NO clue what to do with the darned things! This was wonderful! :) - 7/29/09
  • THEALMIGHTYM
     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
  • NEUEBECS
     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
  • CD3572557
     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
  • EGRAVA
     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
  • NHARSANYI
     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
  • KAT573
     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
  • DIGBOI
     I love this recipe. I would add pasta seasonings to give it more flavor. - 8/3/09
  • PHATSHAR
     Always looking for something different...sounds good... can't wait to try it. - 7/14/09
  • 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
  • TEXASLYNN
     This would be good with spiral pasta too. - 11/2/09
  • CGARRETT1025
     The recipe was so-so. It just made me want Macaroni Grill. - 4/28/10



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