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Pasta Primavera

This hearty pasta dinner delivers a boost of fresh veggies for your next weeknight meal.
Course Main Course
Cuisine Italian
Keyword Pasta Primavera
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.

Nutrition

Calories: 499kcal | Carbohydrates: 109g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 136mg | Fiber: 12g | Sugar: 51g