Light and Easy Pasta Primavera

Light and Easy Pasta Primavera

Prep time: 15 minutes

Cook time: 20 minutes

Yield: 5 servings

Serving size: 2 cups

Ingredients

• 8 oz Gemelli pasta
• 2 cups broccoli florets
• 1 Tbsp extra virgin olive oil
• 2 Tbsp minced garlic
• ½ onion, diced
• 1 carrot, peeled + sliced thin
• 1 medium zucchini, sliced into small chunks
• 1 medium yellow squash, sliced into small chunks
• 1 red bell pepper, sliced
• 1 tsp salt
• ¼ tsp black pepper
• ½ cup frozen peas
• 10-12 cherry tomatoes, halved
• ½ cup white wine
• 2 tsp lemon zest
• juice from 1 lemon
• ⅓ cup reduced-fat grated Parmesan cheese
• 1 Tbsp fresh parsley, chopped

Instructions

1. Cook pasta according to package directions. DO NOT DRAIN WATER. With a slotted spoon, remove pasta and transfer to bowl and set aside. Add broccoli florets to pasta water and bring to a boil. Reduce heat and simmer for 3-4 minutes until broccoli is just tender. Drain and set broccoli aside.
2. In a large, deep skillet over medium-high heat olive oil. Add garlic and onion and cook until onions are translucent.
3. Add boiled broccoli and sauté for 1 minute. Then add carrots, zucchini, squash, red bell pepper, salt and pepper — sauté until just tender, about 3-4 minutes.
4. Add cherry tomatoes and peas and cook for another 1-2 minutes.
5. Pour in white wine, add lemon zest and lemon juice. Let simmer for 3-4 minutes
6. Add pasta to the veggies and combine thoroughly. Pour into a large serving bowl.
7. Add Parmesan cheese and parsley to the veggies and pasta, stirring gently. Add additional salt and pepper to taste. Serve warm or refrigerate and serve cold.

Nutrition Information

Per Serving: (2 cups)

Calories: 275

Calories from fat: 8

Fat: 5g

Saturated Fat: 1g

Cholesterol: 4mg

Sodium: 299mg

Carbohydrates: 46g

Fiber: 4g

Sugar 6g

Protein: 11g

Calcium: 7%

Iron: 11%

WWP+: 7

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