Pasta Primavera

I made a new recipe tonight and as usual, I didn’t follow it exactly. The original called for two tablespoons of fresh oregano but I bought this seasoning the other day and wanted to use it in something besides salad dressing. I am glad I did because this didn’t just come out OK; this came out fantastic. It’s hard to believe that it contains only 345 calories and 6 grams of fat per serving.

Pasta Primavera

1 tbsp butter or olive oil
1 cup chopped bell pepper of any color
1 cup chopped onions
2 cloves crushed garlic
2 cups diced zucchini
1 lb thin asparagus trimmed and cut into 1″ pieces
2 cups seeded and chopped fresh tomatoes
2 tsp Morton & Bassett Italian Seasoning
1/2 cup chicken or vegetable stock
8 ounces (dry) whole grain pasta like penne or farfalle
4 cups chopped baby spinach
Grated Parmesan cheese

Heat oil or butter in a large skillet over medium heat. Add onions and garlic and cook until onions are starting to soften. Add zucchini, asparagus, tomatoes, bell peppers, stock, salt, and pepper. Stir well.  Reduce heat to medium-low and cook another ten to fifteen minutes, stirring occasionally. Cook & drain the pasta as directed on the package.  (Note: I started the water to boil before I started chopping and added the pasta as I was cooking the vegetables. It was done just in time for the last step.) Add the cooked pasta and the chopped spinach to the skillet and stir well.  Let it sit about one minute to wilt the spinach. Serve sprinkled with Parmesan.

This makes four HUGE servings and it still only has 345 calories per serving because there is no cream in the sauce and the high ratio of vegetables to pasta.  The Morton & Bassett seasoning added a zippy tang to the dish that put it over the top from just good to fantastic. We are definitely making this again. It would be just as good with green beans instead of asparagus, yellow summer squash instead of zucchini, etc. It’s easy to swap out the listed vegetables for whatever you’ve got on hand.


One thought on “Pasta Primavera

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