Recipe Details

Pasta Primavera

Number of Servings: 6

Serving Size: 1 1/2 cup

"Primavera" means "spring-style," and the bright, festive colors of the fresh vegetables used in this dish certainly reflect the season. If you're in a time crunch, consider buying precut vegetables from the salad bar. They're more expensive but can be worth it from a time perspective.

Name: Amount:
uncooked spaghetti 8 oz
margarine 2 tsp
onion, cut into wedges 1
broccoli florets 2 cups
carrot, thinly sliced 2 small
zucchini, thinly sliced 1
yellow summer squash, diced 1
low-fat, low-sodium chicken broth 0.75 cup
chopped fresh parsley 0.33 cup
chopped fresh basil 0.33 cup
lemon juice 3 Tbsp
salt 0.50 tsp
fresh ground black pepper 0.25 tsp
grated Parmesan cheese 3 Tbsp

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


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


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.


Add the spaghetti to the vegetables; toss well.


Sprinkle with Parmesan cheese at serving time.

Nutritional Information (per serving)
Calories 225
Calories from Fat 52
Total Fat 6g
Saturated Fat 1g
Cholesterol 2mg
Sodium 242mg
Potassium n/a
Carbohydrates 37g
Dietary Fiber 5g
Sugars 5g
Protein 8g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch 1 Vegetable 1 Fat Total