Pasta Primavera

Pasta Primavera

Pasta Primavera

Prep and Cook time 30 minutes


Makes 4 servings


8 ounces uncooked mafalda* pasta
2 medium zucchini (about 1 pound)
3 tablespoons roasted garlic-flavored vegetable oil
1 red bell pepper, thinly sliced
1/2 cup loosely packed fresh basil leaves, coarsely chopped
1/2 cup grated Parmesan cheese

*Broad, flat, ripple-edged noodles. Fettuccini can be substituted.


  1. Cook pasta according to package directions; drain. Place in large bowl.
  2. While pasta is cooking, cut zucchini lengthwise into halves. Cut crosswise into thin slices.
  3. Heat oil in large skillet over medium-high heat until hot. Add zucchini and bell pepper; cook 3 to 4 minutes until vegetables are crisp-tender, stirring frequently.
  4. Add zucchini mixture and basil to pasta; toss gently until well combined. Season with salt and pepper. Serve with cheese.


For a special touch, cut basil leaves into thin strips by stacking leaves, rolling up and slicing into strips.

Nutritional Information

Calories 401
Total Fat 15 g
Cholesterol 10 mg
Carbohydrate 52 g
Fiber 2 g
Protein 15 g
Sodium 237 mg

Dietary Exchange

Starch 3
Vegetable 2
Fat 3

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