Pasta Primavera With Sautéed Vegetables
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Pasta Primavera With Sautéed Vegetables
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Sautéed vegetables are tossed with whole wheat pasta, olive oil, garlic and creamy Stonyfield yogurt. The ultimate family friendly weeknight dinner recipe.
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Ingredients
- 8 ounces whole wheat pasta (any cut)
- 2 tablespoons extra virgin olive oil (divided)
- 2 cloves garlic (minced )
- 1 bell pepper (any color) (seeded and diced )
- 1 medium zucchini (thinly sliced )
- 2 cups asparagus (cut in 1-inch pieces)
- ¼ cup parmsan cheese (grated)
- 1 cup green peas (fresh or frozen)
- 1 cup Stonyfield Whole Milk Plain Yogurt
- salt and pepper (to taste)
- ¼ cup basil (shredded)
Instructions
- Cook pasta according to package instructions reserving 1 cup of the starchy cooking liquid.
- While the pasta is cooking, heat a deep skillet over medium-high heat and drizzle with 1 tablespoon of the olive oil.
- Add the garlic, diced bell pepper, zucchini and asparagus to the pan, plus salt and pepper, as sauté until tender, about 5-6 minutes.
- Stir the cooked pasta into the pot of veggies along with the remaining 1 tablespoon olive oil, parmesan cheese and peas. If the mixture is too dry, add in a bit of the reserved starchy cooking liquid, 1/4 cup at a time.
- Remove from heat then stir in the yogurt. Add salt and pepper to taste then garnish with fresh basil before serving
Nutrition Information
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Calories
342kcal
(17%)
Carbohydrates
53g
(18%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
0mg
(0%)
Sodium
7mg
(0%)
Potassium
345mg
(10%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
865IU
(17%)
Vitamin C
18.5mg
(21%)
Calcium
50mg
(5%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 7mg | 0% |
| Potassium | 345mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 18.5mg | 21% |
| Calcium | 50mg | 5% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
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