Easy Pasta and Pepper Primavera

Mary Hutchinson


Always looking for health ways to eat. My husband had a heart attack 2 years ago, so I have to watch how much cholesterol is in everything I make. Came across this recipe in one of my friends cookbook who is a diabetic. The carb. Per serving is 37 g, 272 Cal. The great thing about this recipe is no matter who you are this is a really great way to eat healthy without sacrificing favor.

pinch tips: How to Cream Butter & Sugar



4 (1-1/4 cups each)


10 Min


10 Min


Stove Top


4 oz
dried multigrain spaghetti
1 Tbsp
olive oil or canola oul
2 tsp
bottled minced garlic or 4 cloves garlic, minced
1 pkg
16-oz. frozen peppers and onions mix or stir- vegetable mix
1 can(s)
15-oz. cannellini beans (white kidney beans), rinsed and drained
1/4 c
dry white wine or reduced-sodium chicken broth
1/2 tsp
finely shredders lemon peel (set aside)
1 Tbsp
lemon juice
1/2 tsp
dried thyme, crashed
1/4 tsp
crushed red pepper
1 Tbsp
1 oz
parmesan cheese, shaved

Directions Step-By-Step

Cook pasta according to package directions.
Meanwhile, in a large skillet, heat oil over medium heat. Add garlic, cook and stir 30 seconds. Add frozen vegetables. Cook and stir 2 minutes. Add beans, wine, lemon juice, thyme, crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Bring to boiling; reduce heat. Cook, uncovered, about 4 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from heat. Stir in butter.
Drain pasta. Add pasta to vegetable mixture in skillet . Toss gently.
To serve, divide pasta mixture among four shallow bowls. Sprinkle with Parmesan and lemon peel.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy