Pasta Primavera is primarily a dish that has of loads of fresh spring vegetables. Some are made with cream, there is no need for that. Our version is fresh clean tasting which you will love.
This recipe is Vegan-friendly without the cheese or use vegan-type Parmesan if available. The Parmesan does add a nice flavor boost and texture to this dish.
This recipe is low in fat, low sugar, low sodium, good source of protein.
- 2 cups dried penne
- 1 tbsp. olive oil
- 1/2 onion, sliced
- 1 zucchini, cut into sticks
- 1/2 red capsicum, sliced
- 1 cup green beans, tops and tails removed.
- 1 cup frozen peas
- 1 carrot, sliced into sticks
- 8 cherry tomatoes, halved
- 1/4 cup water, reserved from pasta water
- Garnish: freshly-grated Parmesan cheese (optional).
- Cook pasta as per instructions, reserving some water from pot. Set aside.
- In a large non stick fry-pan heat olive oil and saute onion for 5 mins until softened. Add capsicum and continue to cook a further 5 mins.
- Add zucchini, carrot and beans, cooking a further 5 mins until softened. Add garlic and season with salt and pepper.
- Now add peas and penne and tomatos, keep stirring, add the reserved water and stir until all cooked, add a little more cracked pepper.
- Garnish with fresh Parmesan cheese if you like and serve immediately.
|Average Serve||Average 100g|
|Energy||1510 kJ||314 kJ|
|361 Cal||75 Cal|
|Protein||14.5 g||3.0 g|
|Fat, total||8.0 g||1.6 g|
|- Saturated||1.2 g||0.3 g|
|Carbohydrate||49.8 g||10.3 g|
|- Sugars||10.9 g||2.3 g|
|Sodium||52 mg||11 mg|