Perfect Pasta Primavera
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Perfect Pasta Primavera calories by ingredient
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
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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
1/2 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.
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.
Member Ratings For This Recipe
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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
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TEXASLYNN
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CGARRETT1025
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PT8106
I made this but used spaghetti squash instead of pasta. I had never eaten spaghetti squash before. Wasn't crazy about the texture of it but it went well with the dish. I also added some chicken breast and pasta sauce instead of the lemon juice. It was definitely something I will eat again. - 11/21/09
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MINXIE3
This is the first recipe that has peaked my interest in a loooong time. Sounds like a keeper to me. I bet one could substitute different veggies as well. How about some asparagus in place of artichokes? I am going to try this one for sure regardless of the nutrition info. My kind of food. - 12/22/09
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