Pasta primavera

Categories: Living Well

pasta-primavera

Pasta, vegetables, and a sprinkle of cheese make this a child-friendly classic that adults will love too

  • 8 ounces dry whole-wheat spaghetti
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced (about ½ clove)
  • 4 cups assorted cooked vegetables—such as red pepper strips, broccoli florets, carrot sticks, or green beans  (Leftover Friendly)
  • 1 can (15½ ounce) no-salt-added diced tomatoes
  • 1 can (5½ ounce) low-sodium tomato juice
  • ¼ teaspoons ground black pepper
  • ¼ cup grated Parmesan cheese

In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. Add spaghetti, and cook according to package directions. Drain. Meanwhile, combine olive oil and garlic in a large sauté pan. Cook until garlic is soft, but not browned (about 30 seconds). Add mixed vegetables, and cook until vegetables are soft, but not browned (about 3–5 minutes). Add diced tomatoes, tomato juice, and pepper. Bring to a boil. Reduce heat, and simmer for 5 minutes. Add spaghetti and Parmesan cheese. Toss until the pasta is hot and well mixed, and serve.

Note:  Substitute cooking spray for olive oil and save calories and fat.

Nutritional information:

  • Calories 319
  • Total fat 6 grams
  • Saturated fat 2 grams
  • Cholesterol 4 milligrams
  • Sodium 167 milligrams
  • Total fiber 12 grams
  • Protein 13 grams

Percent Daily Values are based on a 2,000 calorie diet

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: 4 servings
  • Serving size: 2 cups pasta and vegetables

Source: Deliciously healthy family meals, National Heart, Lung and Blood Institute

Leave a Reply

Featured Video

Upcoming Events

  • Thu
    24
    Aug
    2017
    11 a.m.-2 p.m.University Family Health Center - Southeast, 1055 Ada St.

    Second-floor conference room, University Family Health Center - Southeast. As the premier Level I Trauma Center for a 22-county area of South Texas, we're always in need of an adequate blood supply. Blood donors are needed throughout the year, with an even greater need during the summer months and holidays. We invite you to drop by our blood donor room to donate whole blood or platelets or visit one of our community blood drives. University Hospital Blood Donor Room hours: Monday - Thursday: 8:30 a.m. - 5 p.m., Friday: 7 a.m. - 5 p.m., Saturday: 8:30 a.m. - 12:30 p.m. Closed Sundays and holidays. For more information, call 210-358-2812.

     
  • Fri
    25
    Aug
    2017
    11 a.m.-noonTexas Diabetes Institute, 701 S. Zarzamora St.

    Second-floor classroom. Topic: Quick and easy meals. Our monthly healthy cooking classes are taught by registered dietitians in the Texas Diabetes Institute's teaching kitchen. When you sign up for just $5, you'll receive a cooking demonstration, recipes to take home and food samples. The $5 fee should be paid at the Texas Diabetes Institute cashier's office prior to the start of the class. Call 358-7100 for information or to reserve a seat.