Perfect Pasta Primavera

Perfect Pasta Primavera

4.3 of 5 (120)
member ratings
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


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


    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


Serve with grilled chicken breast, sauteed shrimp or portobello mushrooms and a glass of white wine.


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.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    37 of 39 people found this review helpful
    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

  • no profile photo

    16 of 17 people found this review helpful
    Tried this one! Was very light and healthy, not heavy! Thanks - 9/14/09

  • no profile photo

    14 of 16 people found this review helpful
    I love pasta with veggies. This recipe was fantastic. Thanks for sharing it here on SP. - 6/28/09

  • no profile photo

    11 of 14 people found this review helpful
    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

  • no profile photo

    11 of 12 people found this review helpful
    I used a pint of my canned tomatoes instead of the sundried tomatoes. Fantastic! - 10/4/09