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Cuisine

Pasta Primavera

Featured in the Honolulu Star-Advertiser on January 30, 2019.

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Ingredients:

Pasta Primavera

  • 1 cup chopped fresh or canned tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon olive oil
  • 2 tablespoons capers
  • 2 cups broccoli florets
  • 1/4 cup diced zucchini
  • 1/2 cup chopped red bell pepper
  • Vegetable oil spray
  • 1/2 cup chopped red onion
  • 2 teaspoons minced garlic
  • 4 cups cooked fettuccine
  • 1/4 cup grated Parmesan cheese

Directions:

  1. In a medium bowl, combine tomato, basil, olive oil, and capers; set aside.
  2. Steam broccoli, zucchini, and bell pepper.
  3. Heat a large skillet on medium high heat; lightly spray with vegetable oil.
  4. Add onion; saute for 2-3 minutes or until onion is translucent.
  5. Add garlic; cook for 1 more minute.
  6. Add tomato mixture, cook for a few minutes.
  7. Add vegetables and pasta, toss gently.
  8. Serve with Parmesan cheese.

Serves 4.

Approximate Nutrient Analysis per serving (assumes fresh tomatoes):
500 calories, 8 g fat, 1.5 g saturated fat, 5 mg cholesterol, 250 mg sodium, 86 g carbohydrate, 2 g fiber, 6 g sugar, 18 g protein

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