Pasta Primavera
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
571
calories
Calories
Healthy, because
Even smarter
Nutritional values
This delicious pasta dish is bursting with nutrient-dense vegetables.
Use whole wheat pasta for an added dose of fiber, which helps support digestive health.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 684 mg | (17 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 ozs Farfalle
- 1 ½ Tbsps olive oil
- 1 ½ Tbsps butter
- 2 cloves garlic cloves (minced)
- ¾ cup Zucchini (cut into thin strips)
- 1 medium, red Bell pepper (cut into thin strips)
- 1 medium, yellow Bell pepper (cut into thin strips)
- 1 small onion (thinly sliced)
- 2 cups cherry Tomatoes (washed and halved)
- ¼ cup honey
- ¼ cup fresh lemon juice
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- fresh Basil (for garnish)
- Parmesan (grated for garnish)
Preparation steps
1.
Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 to 9 minutes. Drain.
2.
While the pasta is cooking heat olive and butter in a large skillet over medium-high heat. Add the garlic and saute until fragrant, or about 1 minute. Add the zucchini, peppers, and onion; stir-fry for 2 to 3 minutes, or until slightly softened. Reduce heat and add tomatoes, honey, lemon juice, salt and pepper. Simmer for about 2 minutes.
3.
Toss vegetables with cooked pasta; cool. Sprinkle with basil leaves and Parmesan cheese. Serve cold, warm or at room temperature.
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