Pasta Primavera

5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 233.8
  • Total Fat: 12.1 g
  • Cholesterol: 18.8 mg
  • Sodium: 184.6 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 8.2 g

View full nutritional breakdown of Pasta Primavera calories by ingredient


From the show Everyday Italian on Food TV From the show Everyday Italian on Food TV
Number of Servings: 6


    2 zucchini cut into thin strips
    2 yellow squash cut into thin strips
    3 medium carrots peeled cut into thin strips
    1 red bell pepper cut into thin strips
    1 yellow bell pepper cut into thin strips
    1 medium onion cut into thin strips
    1/4 c olive oil
    1 tbls Herbs de Provence
    salt and pepper
    1 Lb Bowtie pasta
    1/2 c grated Parmesan cheese
    15 cherry tomatoes, halved


1. Place zucchini, squash, carrot, peppers and onion on baking sheet. Mix in olive oil, Herbs de Provence and salt and pepper to taste. Place in 450 F oven for about 20 minutes, stirring after about 10 minutes. Roast until carrots tender and veggies start to brown.
2. In the meantime, boil water for pasta and cook pasta al dente (about 8 to 11 minutes).
3. Add roasted veggies to pasta, and if necessary, add a little of the pasta water to mix to keep it moist. Add tomatoes.
4. Stir in parmesan cheese and serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user EMHUTTON.

Member Ratings For This Recipe

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    This is a PHENOMENAL recipe! My teenager daughter hates vegetables but absolutely loved this. At first I was worried because I had a huge bowl of cut vegetables. I was tempted to cut the amount but am glad I didn't because they shrank down. Highly recommend!
    - 10/8/13

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    This is a great vegetarian dish- I loved it! - 8/22/11

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    Great. I'll make this again! - 4/8/10

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    excellent - 7/23/09

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    This recipe is absolutely delicioius not to mention nutritious. I could eat it once a week. The calorie count is low and it's easy to prepare - 6/2/09