Spaghetti Pasta Primavera
- 2 medium zucchini
- 2 medium carrot
- 1 medium bell pepper, red
- 8 ounces whole wheat spaghetti
- 2 tablespoon olive oil
- 1 clove garlic
- 2 tablespoon butter, unsalted
- 1/2 cup Parmesan cheese, grated
- salt and pepper to taste
Dice vegetables and mince garlic; set aside.
Cook pasta according to package directions.
While the pasta cooks, drizzle the olive oil in a deep-sided sauté pan over medium heat.
Sauté the garlic for 1 minute. Add the vegetables and cook for an additional 5-7 minutes until tender but not overcooked.
Drain the pasta and add to the saute pan with the vegetables.
Stir in the butter, Parmesan cheese, and salt. Toss to combine.
Serve with apples on the side.
Calories: 336kcal | Carbohydrates: 43g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 477mg | Fiber: 6g | Sugar: 16g