Pasta Primavera
Pasta Primavera
This hearty pasta dinner delivers a boost of fresh veggies for your next weeknight meal.
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Servings: 4
Calories: 499kcal
Ingredients
- 8 oz pasta, shapes
- 14 1/2 ounce diced tomatoes, canned
- 1 medium tomato, red
- 1 cup, whole mushrooms, white
- 1 medium bell pepper, green
- 1 medium onion
- 1 clove garlic
- 1 tablespoon olive oil
- 1/8 cup cornstarch
- 1 teaspoon parsley, dried
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 1/2 teaspoon black pepper, ground
Salad
- 4 cup lettuce, shredded
- 1 cup cranberries, dried
- 3 medium apple
Instructions
- Boil pasta of choice, according to package directions. Meanwhile, chop veggies in large chunks, (all except tomatoes) saute in a preheated skillet, with olive oil. Saute for approximately 5 minutes to keep veggies crisp and nutrient dense. Remove from heat.
- In a medium sized bowl, mix canned tomatoes (with juices), fresh tomato (needs to be diced), parsley, oregano, basil, salt, pepper, and if a thicker sauce is desired you can add 1 tablespoon of cornstarch at this time. Be sure to thoroughly mix flour into ingredients. Add to skillet with veggies, simmer on low for about 10 minutes to thicken sauce. Pour over pasta, serve with side salad of dark leaf lettuce and dried cranberries, and sliced apples as well.
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Nutrition
Calories: 499kcal | Carbohydrates: 109g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 136mg | Fiber: 12g | Sugar: 51g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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