easy pasta and pepper primavera

Name: Easy Pasta and Pepper Primavera
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 4 ounce(s) dried multigrain spaghetti; 1 tablespoon(s) olive oil or canola oul; 2 teaspoon(s) bottled minced garlic or 4 cloves garlic, minced; 1 package(s) 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 cup(s) dry white wine or reduced-sodium chicken broth; 1/2 teaspoon(s) finely shredders lemon peel (set aside); 1 tablespoon(s) lemon juice; 1/2 teaspoon(s) dried thyme, crashed; 1/4 teaspoon(s) crushed red pepper; 1 tablespoon(s) butter; 1 ounce(s) parmesan cheese, shaved

(1 RATING)

43 Pinches 1 Photo

Mary Hutchinson

Lynchburg, SC

Updated on May 4, 2013

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.

Rate

Cannellini beans provide plenty of protein in this vegetarian dish.

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 (1-1/4 cups each)

Ingredients

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

How To Make easy pasta and pepper primavera

Step 1

Cook pasta according to package directions.

Step 2

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.
Step 3

Bring to boiling; reduce heat. Cook, uncovered, about 4 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from heat. Stir in butter.
Step 4

Drain pasta. Add pasta to vegetable mixture in skillet . Toss gently.
Step 5

To serve, divide pasta mixture among four shallow bowls. Sprinkle with Parmesan and lemon peel.
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