Low Fat Pasta Primavera Recipes

LOW FAT CREAMY PASTA PRIMAVERA

Low fat Creamy Pasta Primavera image

Make and share this Low fat Creamy Pasta Primavera recipe from Food.com.

Provided by James Craig

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fettuccine
1 clove garlic, chopped
1 tablespoon olive oil
2 carrots, scrubbed and diced
1 cup fresh broccoli
1 cup fresh peas
1 cup fresh green beans
1 cup plain low-fat yogurt
1 cup low fat cottage cheese
2 tablespoons grated parmesan cheese

Steps:

Cook pasta according to package directions.
Saute garlic in oil, adding carrots and green vegetables.
Cover and simmer for 5 minutes.
Remove from heat.
Blend yogurt and cheese in blender until smooth.
Drain pasta.
Toss with remaining ingredients to sprinkle on top.
Serve hot with extra grated cheese.

Nutrition Facts : Calories 422, Fat 7.7, SaturatedFat 2.4, Cholesterol 70.8, Sodium 250.1, Carbohydrate 67.3, Fiber 5.8, Sugar 7.4, Protein 21.2

HEALTHY PASTA PRIMAVERA

Healthy Pasta Primavera image

For pasta primavera made easy, try this recipe packed with vegetables including asparagus, mushrooms, yellow squash, and cherry tomatoes.

Provided by Jill Andersen

Categories Main Dish Recipes Pasta Pasta Primavera Recipes

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

2 cups whole grain penne pasta
1 tablespoon olive oil
½ cup chopped onion
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small yellow summer squash, halved lengthwise and sliced
2 cups cherry tomatoes, halved
½ cup shredded carrot
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
½ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon red pepper flakes
½ cup freshly grated Parmesan cheese
Lemon wedges

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 41.5 g, Cholesterol 8.8 mg, Fat 7.7 g, Fiber 8.2 g, Protein 15.8 g, SaturatedFat 2.3 g, Sodium 337.6 mg, Sugar 4.9 g

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