Easy Pasta and Pepper Primavera
By
Mary Hutchinson
@GodlyLady51
1
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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
4 (1-1/4 cups each)
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top
Ingredients
-
4 ozdried multigrain spaghetti
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1 Tbspolive oil or canola oul
-
2 tspbottled minced garlic or 4 cloves garlic, minced
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1 pkg16-oz. frozen peppers and onions mix or stir- vegetable mix
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1 can(s)15-oz. cannellini beans (white kidney beans), rinsed and drained
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1/4 cdry white wine or reduced-sodium chicken broth
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1/2 tspfinely shredders lemon peel (set aside)
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1 Tbsplemon juice
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1/2 tspdried thyme, crashed
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1/4 tspcrushed red pepper
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1 Tbspbutter
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1 ozparmesan cheese, shaved
How to Make Easy Pasta and Pepper Primavera
- 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 Easy Pasta and Pepper Primavera
Course/Dish: Other Main Dishes
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
