Pasta Primavera Recipe

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Generous servings of this pretty pasta toss from Beverly Little of Marietta, Georgia are sure to fill up your family. Broccoli, peppers, squash and more provide the lively color. "Add a pinch of Parmesan cheese before serving," she recommends.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Pasta Primavera Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

8 ounces uncooked linguine
1 medium carrot, thinly sliced
1/2 cup chopped onion
1/2 cup julienned sweet red pepper
1/2 cup julienned sweet yellow pepper
1 medium zucchini, thinly sliced
1 medium yellow summer squash, thinly sliced
1 cup broccoli florets
1 pound thin fresh asparagus, cut into 3-inch pieces
8 ounces fresh mushrooms, sliced
1/3 cup all-purpose flour
2 cups cold water
2 teaspoons chicken bouillon granules
1/2 cup white wine or chicken broth
1/4 teaspoon salt
1/4 cup minced fresh basil or 4 teaspoons dried basil
6 tablespoons grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a nonstick skillet coated with cooking spray, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add asparagus and mushrooms; cook 5 minutes longer.
In a saucepan, combine flour and water until smooth. Add the bouillon. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add wine or broth and salt; stir well. Pour over vegetables. Drain pasta and add to vegetable mixture. Add basil; toss to coat. Sprinkle with Parmesan cheese. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 168 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 614 mg sodium, 26 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch.

Originally published as Pasta Primavera in Light & Tasty February/March 2001, p9