1/5 Photos of Garden Pasta Primavera
Brooke the Cook in WI's Note:
Fresh veggies make this primavera a good choice during spring and summer months. Feta and mint add a little 'Greek' to the dish
My Private Note
Units: US | Metric
- 1 tablespoon olive oil, divided
- 1 medium onion, sliced
- 1/2 teaspoon sea salt (optional)
- 1 yellow pepper, sliced
- 2 garlic cloves, minced
- 1 medium zucchini, halved and sliced
- 1/2 cup dry white wine
- 1/4-1/2 teaspoon fresh ground pepper
- 16 ounces whole wheat penne (any pasta will do)
- 1 1/2 cups fresh peas (frozen will work)
- 1/4 cup mint leaf, chopped finely
- 4 ounces reduced-fat feta cheese, crumbled
- 1Bring water to boil for noodles. Cook until al dente while preparing veggies; drain and RESERVE 1/2 cup of cooking liquid.
- 2Meanwhile, heat 1/2 tablespoon oil over medium high heat. Saute onion, adding salt if desired, 3-5 minutes.
- 3Add yellow pepper and zucchini, stirring until veggies just begin to soften, 3-4 minutes. Add garlic and cook for one more minute.
- 4Stir in white wine & fresh pepper, simmer until wine has evaporated.
- 5Return pasta to pot, add cooking liquid, veggies, 1/2 tablespoon olive oil, fresh peas, mint and crumbled feta.
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Nutritional Facts for Garden Pasta Primavera
Serving Size: 1 (164 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 353.7
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 13.8 mg
- Total Carbohydrate 68.2 g
- Dietary Fiber 9.1 g
- Sugars 3.6 g
- Protein 14.0 g
The following items or measurements are not included:
reduced-fat feta cheese