Pasta Primavera

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.5
  • Total Fat: 6.6 g
  • Cholesterol: 19.7 mg
  • Sodium: 45.9 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 11.6 g

View full nutritional breakdown of Pasta Primavera calories by ingredient
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This is a recipe from the book "Reversing Hypertension" by Julian Whitaker, M.D.
This is a recipe from the book "Reversing Hypertension" by Julian Whitaker, M.D.

Number of Servings: 8


    1/2 lb fresh broccoli florets, cut into bite sized pieces
    1/2 lb zucchini, cut into thin diagonal slices
    1/2 lb fresh mushrooms, sliced thin
    Olive Oil Cooking spray
    1 cup ripe tomates, chopped
    1 lb firm or extra firm tofu, in small cubes
    2 cloves garlic
    1/2 cup chopped parsley
    ground black pepper to taste
    1 lb linguini noodles
    1 tbs olive oil
    1 to 2 tbs water
    2 tbs grated parmesan cheese


Steam broccoli florets over boiling water under crisp-tender. Set aside. Rinse and drain zucchini and mushrooms. In a large skillet coated with olive oil cooking spray, lightly saute garlic. Add a small amount of water while sauteing, if necessary. Add the zucchini and mushrooms. Cook covered, over low heat for 5 minutes. Add the steamed broccoli, tomatoes and parsley and pepper. Mix well and cook 2 minutes longer. Cook the linguini in a large pot of boiling water according to package directions. When done al dente, drain well and return to the pot. Stir in olive oil and 1 to 2 tbs water. Add the vegetables and grated parmesan cheese. Toss well and serve hot.

Number of Servings: 8

Recipe submitted by SparkPeople user MSDESERTRODENT.

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