Healthy Pasta Primavera recipe
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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
Nutrition Info
- 280.7 caloriescarbohydrate: 41.5 gcholesterol: 8.8 mgfat: 7.7 gfiber: 8.2 gprotein: 15.8 gsaturatedFat: 2.3 gservingSize: -sodium: 337.6 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Healthy Pasta Primavera
Directions
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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.