Pasta Primavera

Pasta Primavera

Primavera means “spring-style,” and the bright, festive colors of the fresh vegetables used in this dish certainly live up to the name. If you’re in a time crunch, consider buying precut vegetables. They can be more expensive, but they’ll save you time.

Number of Servings: 6
Serving Size: 1-1/2 cups


uncooked spaghetti - 8 oz
margarine - 2 tsp
onion, cut into wedges - 1
broccoli florets - 2 cups
small carrot, thinly sliced - 2
zucchini, thinly sliced - 1
yellow summer squash, diced - 1
low-fat, low-sodium chicken broth - 3/4 cup
chopped fresh parsley - 1/3 cup
chopped fresh basil - 1/3 cup
lemon juice - 3 tbsp
salt - 1/2 tsp
fresh ground black pepper - 1/4 tsp
grated Parmesan cheese - 3 tbsp

  1. Cook the spaghetti according to the package directions, omitting salt; drain well.

  2. While the pasta is cooking, heat the margarine in a large skillet. Add the onion and saute about 1 minute.

  3. Add the vegetables and chicken broth; stir. Cover and simmer about 6 minutes. Add the parsley, basil, lemon juice, salt, and pepper. Stir and cook 1 minute more.

  4. Add the spaghetti to the vegetables; toss well.

  5. Sprinkle with Parmesan cheese at serving time.

Exchanges Per Serving

2 Starch
1 Vegetable
1 Fat

Nutrition Information

Amount per serving
Calories 225
Calories from Fat 52
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 2 mg
Sodium 242 mg
Total Carbohydrate 37 g
Dietary Fiber 5 g
Sugars 5 g
Protein 8 g

B-man :wink: