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
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