Summer Pasta Primiverra with Goat Cheese

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3.8 of 5 (9)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 237.2

Total Fat: 13.2 g
Cholesterol: 15.0 mg
Sodium: 250.1 mg
Total Carbs: 23.8 g
Dietary Fiber: 5.5 g
Protein: 10.7 g

View full nutritional breakdown of Summer Pasta Primiverra with Goat Cheese calories by ingredient

Introduction

I make this with what ever is fresh at the farmer's market that week. Feel free to substitute what ever veggies are available I make this with what ever is fresh at the farmer's market that week. Feel free to substitute what ever veggies are available

Number of Servings: 4

Ingredients

Capricorn Goat Cheese, 6 oz

Summer Squash, 1 medium

Zucchini, baby, 1 medium

Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4"

Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)

Green Peppers (bell peppers), 1 cup, strips

Mushrooms, fresh, 1 cup, pieces or slices

Onions, raw, 1 medium (2-1/2" dia)

Carrots, raw, 1 cup, chopped

Peas, frozen, 0.5 cup

Olive Oil, 1 tbsp

Garlic, 3 cloves

Red Ripe Tomatoes, 2 cup cherry tomatoes

Directions

Heat oil and saute onion, garlic,peppers and carrots on low heat until soft. Add the mushrooms and cook until they give off their water. Add the zuccini, summer squash until they begin to soften then add the peas cooking until warmed through.

Cook 12 oz of your favorite whole wheat pasta, reserving some of the water when draining. While the pasta is still hot transfer to a heated serving bowl and crumble cheese over the pasta, add the vegetables and toss untill the pasta and vegetables are coated and the cheese is melted. Add the cherry tomatoes and toss gently once more.

Number of Servings: 4

Recipe submitted by SparkPeople user PEASCOD.