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Judy's Quick Low-Fat Pasta Primavera

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Recipe

Try this low-fat, scrumptious dish made with fettucine pasta, broccoli florets and parmesan cheese.

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound pasta, fettuccine
or spaghetti
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1 ½ teaspoon garlic powder
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1 teaspoon basil
dried, crumbled
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1 cup broccoli florets
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1 each mushrooms, canned
can, pieces
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1 each olives
can, pitted, optional
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½ cup Parmesan cheese
grated
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cup margarine
diet
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1 teaspoon oregano
dried, crumbled
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½ teaspoon red pepper flakes
crushed
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1 cup carrots
peeled, sliced
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1 each artichoke hearts
can
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1 cup zucchini
sliced thick
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Ingredients

Amount Measure Ingredient Features
453.6 g pasta, fettuccine
or spaghetti
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7.5 ml garlic powder
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5 ml basil
dried, crumbled
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237 ml broccoli florets
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1 each mushrooms, canned
can, pieces
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1 each olives
can, pitted, optional
* Camera
118 ml Parmesan cheese
grated
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79 ml margarine
diet
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5 ml oregano
dried, crumbled
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2.5 ml red pepper flakes
crushed
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237 ml carrots
peeled, sliced
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1 each artichoke hearts
can
* Camera
237 ml zucchini
sliced thick
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Directions

Cook pasta according to package instructions. Rinse and drain all canned vegetables; set aside. Steam all fresh veggies, except zucchini, for 6 to 8 minutes. Add zucchini to steamer during last 5 minutes. Drain pasta well and transfer temporaily to serving platter. Melt diet margarine in pan which pasta was cooked in. Blend in garlic powder, oregano, basil and crushed red pepper. Return pasta and all vegetables (well drained) to pan. Toss to coat pasta and vegetables with margarine/herb mixture. Heat through while tossing frequently.

Serve immediately. Pass grated parmesan cheese for topping. Any leftovers can be re-warmed in microwave.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 63529% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 444mg 18%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 20%
Sugars g
Protein 42g
Vitamin A 130% Vitamin C 39%
Calcium 20% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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