easy pasta and pepper primavera

★★★★★ 1 Review
GodlyLady51 avatar
By Mary Hutchinson
from Lynchburg, SC

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.

★★★★★ 1 Review
serves 4 (1-1/4 cups each)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For easy pasta and pepper primavera

  • 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
    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
    butter
  • 1 oz
    parmesan cheese, shaved

How To Make easy pasta and pepper primavera

  • 1
    Cook pasta according to package directions.
  • 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.
  • 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.
  • 4
    Drain pasta. Add pasta to vegetable mixture in skillet . Toss gently.
  • 5
    To serve, divide pasta mixture among four shallow bowls. Sprinkle with Parmesan and lemon peel.
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