Pasta Primavera
Light summertime vegetable Pasta Primavera, made with zucchini, spinach, asparagus, tomatoes, onions, and garlic, is a quick and easy dinner ready in less than 30 minutes.
Servings: 6
Calories: 374kcal
Ingredients
- 1 medium zucchini, cut in half length-wise then sliced thin
- 1 pint grape tomatoes, unsliced
- 1 cup thinly sliced asparagus (about 6-7 stalks)
- 1 yellow onion, chopped
- 1 ½ cups chopped fresh spinach
- 3 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon dried basil (or 1 tablespoon chopped fresh)
- salt and black pepper, to taste
- 1 cup fat free low sodium chicken broth low sodium chicken broth
- 12 ounces whole grain pasta (linguine, penne, thin spaghetti)
- 1 cup freshly shredded Parmigiano Reggiano cheese
Instructions
- Slice and chop all of the vegetables while the water for the pasta comes to a boil in a large pot. Salt the water well, add the pasta, and cook according to package directions until al dente. Drain and set aside in the cooking pot until the vegetables are cooked.
- Meanwhile, heat the oil and butter in a deep frying pan over medium heat until the butter is melted. Add the zucchini, asparagus, and onion. Cook, stirring often until the onions are just translucent. Remove with a slotted spoon to a plate. Add the spinach and garlic to the pan, stir well, then add in the tomatoes. Continue to cook, stirring constantly, until the tomatoes are heated.
- Add the vegetables and chicken broth to the pot, gently stir in the cheese. Heat over medium heat, stirring, until the cheese is melted. Serve with additional shredded Parmigiano Reggiano if desired.
Nutrition
Calories: 374kcal | Carbohydrates: 50g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 473mg | Potassium: 540mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1840IU | Vitamin C: 21.9mg | Calcium: 257mg | Iron: 3.5mg